Saturday, 29 May 2010

Herb roasted chicken

To go along with the French bread i made i also made for dinner of  herb roasted chicken which is made with lots of butter (what truly French dinner isn't made from butter?)
The recipe calls for whole chicken but i used chicken breasts with bones still in and it came out great .

Ingredients: Serves 8

  • 2 tbsp butter
  • 1 tsp dried sage
  • 1 clove garlic, crushed
  • 1/8 tsp black pepper
  • 1 whole chicken or 4 bone in chicken
  • 1 tsp dried rosemary
  • 1 onion peeled
  • 2 cups chicken broth
  • 6 oz new potatoes (parboiled)
  • 3 bell peppers (deseeded and cut into quarters)
  • 2 medium zucchini, cut into chunks
  • 1 red onion,sliced
  • 1 tbsp olive oil
  • flat-leaf parsley sprigs in garnish

Nutrition Information: per serving: calories 350; fat 21g;(sat fat 7g); carbs 13g

Easy Step-by-Step

1) Preheat oven to 375 degrees F. In a small bowl combine butter,sage,garlic and pepper. Carefully loosen the skin from the chicken breast being careful not to tear it.
2)Spread half the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string
3) Place the chicken on a rack in a roasting pan and pour in broth into pan. Cover pan with foil and roast for an hour (or until liquid runs clear when pierced )
4) Uncover chicken and roast about 40 mins transfer to a serving dish. let stand 15 mins before serving.
5) Meanwhile, place the parboiled new potatoes,peppers,zucchini and onion slices on a separate baking tray.Drizzle with the oil and then roast for 35-40 mins until cooked and crisp around the edges. Arrange around the chicken,along with the parsley to serve.


An alternative to the butter could be pesto (2tbsp) in step two. Slice and serve cold on a bed of lettuce for a fresh and summery salad.
Dessert: 


a bowl of fresh fruit salad is the perfect ending for this roasted chicken dinner. serve with fresh whipped cream on the side.

Happy Eating

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