Thursday, May 1, 2008

Roasted Chicken with Garlic and Herbs

Ok, here's my Roasted Chicken with Garlic and Herbs, served with rosemary roasted potatoes with goat cheese and steamed green beans with pearl onions.

The chicken recipe....

1 1/2 lbs chicken breasts
4 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp dried Thyme1 tsp dried parsley
1 tsp Creole seasoning
4-6 cloves of garlic, minced (depending on how much garlic you like)
Black pepper Salt if you want (the Creole seasoning has salt in it, so I didn't use more)

Make marinade: Combine lemon juice, oil, herbs, seasoning, garlic and pepper (salt if you are using.

Wash chicken, pat dry, put chicken in marinade and refrigerate for an hour.

Preheat oven to 375 degrees.

Arrange chicken in roasting pan, pour some of the marinade over the chicken so the chicken doesn't dry out while cooking. Bake for 35-40 minutes, basting several times.

This recipe originally called for chicken legs, but legs are not the Hub's favorite and he doesn't like chicken with skin. If you use bone-in meat it will take longer than I've said in this recipe. It was good though...juicy. Also, the original recipe didn't call for marinating, but I think it made the flavor better.

No comments: