Herb Roasted Chicken and Potatoes
chopped herbs
herb paste
chicken and potatoes before getting roasted
An herb paste smeared onto the chicken adds a concentrated taste of summer. This is a very classy chicken dish. If you want to impress someone, make this dish 🙂 My husband said it best, it’s reminiscent of something you would likely see on a restaurant menu.
Ingredients
- 1/4 cup chopped basil
- 1 1/2 tablespoons finely chopped rosemary
- 1 tablespoon thyme leaves
- 2 fresh bay leaves, finely chopped
- 3 tablespoons oil (olive oil if you have it)
- 2 garlic cloves, chopped
- 2 chicken thighs or 2 small Cornish hens, backbones cut out and birds split in half
- 1 potato
- salt and pepper to taste
Directions
-
Blend together herbs, oil, garlic, 1 tsp salt, and 1/2 tsp pepper in a blender until finely chopped. (You can also finely chop the herbs together instead of blending)
-
Chop up one potato (1 potato is enough for two people)
-
Add 3 tbsp oil to the roasting pan and place potatoes and chicken inside. Rub all over chicken and potatoes. Put chunks of the herbs under the chicken skin – this is important, it infuses the chicken with the delicious and light flavor of the herbs. Bake in 350 F oven uncovered for 1 1/4 hours. Cover chicken if it browns too fast. Baste once if necessary so chicken doesn’t dry out.
Note
- Chicken can be rubbed with herb paste 1 day ahead and chilled.
- To cook chicken on the grill, indoors, brown them on the oiled grill, skin side down first, turning once, in a hot large ridged grill pan over medium-high heat, then put in a pan, cover and bake at 350 F for about 18 minutes.
foodchron 
No trackbacks yet.