Roasted Chicken with Fresh Herbs

Roasted Chicken and Fresh Herbs

 

This recipe masters the Roasted Chicken.

It comes out of the oven out juicy with super crunchy flavorful skin, packing major fresh herb flavor. It was recommended to me by a person I highly recommend you get to know, Vanessa from Without a Measuring Cup.

Vanessa is a personal chef  and event planner based in Boston and she happens to be one of my sweetest friends from college. We spent many nights dancing away at clubs in Miami and now we share the same love for great food and cooking.

Her cooking mantra is all about not measuring every single ingredient and allowing her senses to guide her. This same method describes how I fell in love with cooking… glass of wine in hand, playing with the flavors and using your senses, not tying yourself to a strict recipe. It helps you become more comfortable in the kitchen which can completely change your perspective on cooking!

Vanessa’s Roasted Chicken with Fresh Herbs recipe is adapted from the James Beard Award winning chef Gordon Hamersley’s recipe and you can check out an interview she had with him right here.

Print Recipe
Roasted Chicken with Fresh Herbs
Roasted Chicken with Fresh Herbs
Course dinner
Cuisine American, French
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course dinner
Cuisine American, French
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425 degrees F.
  2. Combine the ingredients for the herb mix together and set aside.
  3. Remove the backbone of the chicken (or have your butcher do it).
  4. Next, starting on one side of the chicken, carefully insert your fingers into the skin and the breast meat and loosen the skin. Do this throughout the chicken- you want to make space between the skin layer and the meat.
  5. Fill the area between the skin & the meat with the filling. Rub the herb filling all over the meat of the chicken and inside the skin. (Get in there good!)
  6. Rub the outside of the chicken with salt & pepper & and left over herb mixture
  7. A roasting pan with a rack works best but you can also use a large baking pan. Place your chicken in the roasting pan (or baking pan) and into your pre-heated oven and cook for 45 minutes.
  8. For a nice brown, crispy chicken, finish by broiling on high for 3-8 minutes. Since ovens vary so much, keep on eye on the chicken so that it doesn't burn.
  9. Remove from the oven, let cool a couple minutes, and enjoy!
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Served with with these honey glazed carrots and steamed broccolini.

 

 Fire alarm was not my friend cooking this dish. 🙂

 

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The Food Matters Project

The Food Matters Projects Recipes 2

 

As many of you know, I’ve been part of a group of bloggers cooking our way through Mark Bittman’s cookbook The Food Matters in an effort to incorporate more fruits and veggies into recipes.

It’s been almost a year and a half cooking recipes with this group and the project came to a close last week.  Thanks to Sarah and Kate for creating the concept and to Lexi for keeping it up. Every week I was inspired by the group of women who were a part of the project, I’d say it was quite the success ladies. I’ve truly added more fruits & veggies to my diet too. I love it!

It is really hard to pick a favorite recipe from the book.  I crave this Thai Fried Rice. This Seared Bean Sprouts with Beef + Orange Glaze is so super simple and quick. This Savory Tomato Crisp is a fresh vegetarian side to bring to a party that anyone would love and the Chorizo Smothered Cauliflower is insanely addicting. My Mom makes the Red Curried Vegetable Tomato Soup a lot and she has raving fans. In the Winter months the Cassoulet is a must. For the Summer heat definitely make these Summer Rolls, you will amaze yourself creating something so light and surprising at home (and you can fill them with almost anything)!

Hopefully you’ve enjoyed the recipes and cooked a few yourself along the way. Here are the Food Matters Cookbook recipes I’ve posted in one place. Enjoy.

The Food Matters Recipes on KeelyMarie.com

 

Chipotle Glazed Squash Skewers
Homemade Popcorn
Roasted Red Pepper & Walnut Pesto

 

The Food Matters Recipes on KeelyMarie.com

Rigatoni w/ Brussels Sprouts, Figs, Apples, Pears, Gruyere, & Fontina
Seared Bean Sprouts with Beef & Sesame Orange Sauce
Red Curried Vegetable Tomato Soup

 

The Food Matters Recipes on KeelyMarie.com

Cassoulet with Lots of Vegetables
Whole Wheat Pizza
Roasted Asparagus + White Bean Soup Two Ways

 

The Food Matters Recipes on KeelyMarie.com

Rojo Amarillo Salsa de Mango (Mango Salsa)
Greens n Beans Burrito
Savory Tomato Crisp

 

The Food Matters Recipes on KeelyMarie.com

Ethiopian Braised Chickpea Fritters and Vegetables
Roasted Tomato, Balsamic Caramelized Onion, & Sharp Cheddar Tea Sandwiches
Tuna, Parmesan, Apple, & Celery Tea Sandwiches

 

The Food Matters Recipes on KeelyMarie.com

Roasted Pork Loin and Veggies with Chimichurri
Strawberry Pinot Sorbet
Roasted Chicken with Potatoes, Green Beans & Romanesco Sauce

 

The Food Matters Recipes on KeelyMarie.com

Shrimp and Veggie Summer Rolls
Chorizo Stuffing Smothered Cauliflower
Apricot Polenta Cake with Dark Cherry Compote

 

The Food Matters Recipes on KeelyMarie.com

Edamame Pancakes
Carrot Parsnip Gnocchi with Sage Brown Butter
Thai Style Sweet Potato Corn Fritters

 

FMP9

Stuffed Cabbage Rolls
Black Sesame Sea Bass + Asian Soba Noodles
Thai Chicken & Pineapple Purple Fried Rice

 

SMP10

 

Italian Sausage with Brussels Sprouts and Lentils
Japanese-Spiced Roasted Beets + Parsnips
Mediterranean Cobb & Champagne Caper Vinaigrette

Also, has anyone purchased VB6 by Bittman? I’m intrigued…too much Bittman? Never too much? Do tell!

 

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Thai Chicken & Pineapple Purple Fried Rice

Thai Chicken & Pineapple Purple Fried rice by KeelyMarie.com

 

What in the world…purple rice?  PINEAPPLE purple fried rice. Are my recipes getting too weird for you guys? I hope not, because this is seriously one of my favorite dishes I’ve ever cooked. SO ADDICTING. Thai fried rice is really different from traditional soy sauce seasoned fried rice and it’s a refreshing switch up. You don’t need to use purple rice, but if you can find it in your store then definitely DO.

I loaded this dish with veggies, chicken, and good stuff. Think carrots, scallions, edamame, bean sprouts, peanuts, basil, jalapeño, and pineapple. Then, to top it off, you use coconut milk and fish sauce for even more flavor. Oh…and purple rice. Make this dish now! I beg you.

How was your weekend? I spent mine with family (Mom and sister are in town) out and about around South Beach drinking mojitos and eating lots of great food. Hope you had a fabulous weekend as well.

 

Thai Chicken & Pineapple Purple Fried Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5-6

Ingredients

  1. 3 tablespoons vegetable oil
  2. 1/2 cup slice scallions, greens included
  3. 2 carrots (or a cup of baby carrots), diced small
  4. 2 cups bean sprouts
  5. 3/4 cup frozen edamame beans
  6. 12 ounces boneless skinless chicken breast, diced small
  7. 1 1/2 cups pineapple, diced small
  8. 1 tablespoon, minced garlic
  9. 3-4 cups cooked rice (I used Thai Purple Sticky Rice), cooked ahead of time and chill if time allows
  10. 2 eggs
  11. 1/2 cup coconut milk, add more to taste
  12. 2 tablespoons nam pla (fish sauce), add more to taste
  13. salt, black pepper, and garlic powder, to taste
  14. 1/4 cup chopped peanuts
  15. 1/2 cup fresh basil, thai if you can find it
  16. 1 or more small fresh hot green chiles, I used 1 jalapeno, seeded and diced tiny
  17. lime wedges

Instructions

Put 1 tablespoon of the oil in a large skillet over high heat. When it’s hot, add the scallions, carrot, edamame, and bean sprouts and cook, stirring occasionally, until they soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture starts to burn. Transfer the vegetables to a bowl with a slotted spoon.

Add another tablespoon of the oil to the pan, followed by the chicken pieces. Season with a few pinches of salt, pepper, and garlic powder. Cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Add the pineapple and cook for another 3-4 minutes. Combine the chicken vegetables and remove from the heat.

In a separate (Large pan) put the remaining 1 tablespoon oil in the skillet on high heat, followed by the garlic. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it; scramble it a bit, then incorporate it into the rice.

Return the chicken and vegetables to the rice pan and stir to integrate. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles/jalapeno. Serve with the lime wedges.

Notes

adapted from The Food Matters Cookbook by Mark Bittman using the recipe "Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts" page 322

http://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/

Head over to the Food Matters Project blog to see what recipes the other members cooked up, inspired by Mark Bittman’s Spicy Fried Rice recipe from the Food Matters Cookbook. It was my week hosting so I picked this recipe, so happy it was a winner! Can’t wait to make it again. (The leftover went fast)

Thai Chicken & Pineapple Purple Fried Rice by KeelyMarie at http://www.keelymarie.com

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Italian Sausage with Brussels Sprouts and Lentils

This week I’m full of feelings on both ends of the emotional spectrum. A past colleague, who was full of life and positivity, passed away unexpectedly making me think about how little I see certain people that I love and reflect on how fragile life can be.

At the same time, my Mom and sister will be here this weekend and I am thrilled to spend time with them both. Going to hug them a little tighter that’s for sure!

How about a little Vine to show you how this recipe came together

It is amazing to me that we’ve been cooking through the Food Matters Cookbook for a year and a half and yet many of the recipes still continue to pleasantly surprise me. Erin from The Goodness Life is the host of The Food Matters Project this week and you can find her recipe right here. Bittman’s recipe originally calls for Cannellini beans, but the market I went to didn’t have them so when I saw lentils they sounded like a delicious substitue.

This dish has tons of flavor with the spicy sausage, yet it feels full of “good for you” because of the brussels sprouts. Serve it with bulgur or farro and it becomes a fairly hearty dish. I chose farro, it was actually the first time I’ve made farro and I loved it!

Italian Sausage with Brussels Sprouts and Lentils on KeelyMarie.com

 

Italian Sausage with Brussels Sprouts & Lentils

Cook Time: 15 minutes

Ingredients

  1. 1 tablespoon olive oil
  2. 12 ounces Italian Sausage, casings removed
  3. 2 tablespoons minced garlic
  4. red chile flakes, to taste
  5. salt and black pepper
  6. 1 pound brussels sprouts, shredded in a food processor, roughly chopped, or sliced with a mandolin
  7. 1/2 cup white wine
  8. 2 cups canned lentils
  9. 1 cup grain, like farro or bulgur (optional)

Instructions

Cook the farro or bulgur as directed on the package and set aside for serving.

Put the oil in a large skillet over medium heat. When it’s hot, crumble the sausage into the pan and cook, stirring occasionally to break the meat into small pieces, until browned, 5 to 10 minutes. Add the garlic and chile flakes and sprinkle with salt and pepper. Cook and stir for another minute or so.

Add the Brussels sprouts and wine to the skillet and cook, stirring frequently, until the sprouts are tender but still a bit crunchy, 5 to 10 minutes.

Add the lentils and cook, stirring occasionally, until they are heated through, just a minute or 2. Taste and adjust the seasoning. Serve.

Notes

adapted from The Food Matters Cookbook by Mark Bittman

http://keelymarie.com/2013/06/05/italian-sausage-with-brussels-sprouts-and-lentils/

 

Italian Sausage with Brussels Sprouts and Lentils on KeelyMarie.com               Italian Sausage with Brussels Sprouts and Lentils on KeelyMarie.com

Check out the FMP blog to see what the other members whipped up this week.

 

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Japanese-Spiced Roasted Beets + Parsnips

Japanese Spice Roasted Beets + Parsnips by Keely Marie

 

This is officially the first time I’ve cooked beets at home and I am slowly beginning to enjoy them. {Wasn’t a fan previously} Amber Antonelli’s Beet Hummus recipe turned me onto them half of the way. These beets took me 3/4 the way there. Thanks for the recipe choice this week Sandra.

I need one final WINNER of a beet recipe and I just might say I like beets. MIGHT.

Also, totally random… I believe I now know where the saying “Beet Red” came from after cooking this recipe. WHAT did you say? You mean it’s not “BEAT red,” like you beat someone up!? Please tell me this makes sense to you. I actually had that silly aha moment alone with my glass of wine in the kitchen, hands bright red from peeling the beets.

japanesespicebeets-2

This recipe is sweet with the honey walnuts and a “spicy” from the black pepper and chili powder, my favorite flavor combo. I only used half of the spice mix the recipe called for, seemed overkill to use more as it is pretty strong.

What is your favorite beet recipe? Do you have THE ONE to make me a full beet lover?  I want to know!

 

Japanese-Spiced Roasted Beets + Parsnips

Prep Time: 5 minutes

Cook Time: 1 hour

Serving Size: 4

adapted from the food Matters Project Cookbook by Mark Bittman

Ingredients

  1. 1 tablespoon vegetable oil, plus more for greasing the pan
  2. 1 1lb beets (about 2 large), peeled and cut into wedges
  3. 3-4 parsnips, peeled and chopped into wedges
  4. 1 teaspoon garlic powder
  5. 1 tablespoon sesame oil
  6. 1 tablespoon black peppercorns
  7. 2 teaspoons white sesame seeds
  8. 1 tablespoon grated orange zest
  9. 1 tablespoon chili powder
  10. 1/2 teaspoon poppy seeds
  11. Salt
  12. 1/2 cup sliced scallions
  13. 1/2 cup chopped walnuts
  14. 2 tablespoons honey

Instructions

Heat the oven to 400°F. Grease a large roasting pan with oil. Place the beets in the pan, drizzle with the 1 tablespoon vegetable oil and the sesame oil, and toss to coat. Sprinkle with garlic powder and a pinch of salt.

Roast, undisturbed, for 20 minutes. Check on them and add oil if they are sticking to the pan. Continue roasting, turning every 10 minutes or so, until crisp on the outside and just tender inside, another 20 to 30 minutes.

While the beets are roasting, mix 1/3 cup chopped walnuts with 2 tablespoons honey in a medium bowl. Set aside.

Meanwhile, put the peppercorns and white sesame seeds in a spice or coffee grinder grind to a coarse powder. Transfer to a small bowl and stir in the orange zest, chili powder, and poppy seeds. When the beets are cooked toss them with the half of the spice mixture, a pinch of salt, and the scallions. Then toss in the honeyed walnuts. Return to the oven for a minute or 2 to toast the spices and walnuts. Taste and adjust the seasoning. Keep the leftover seasoning in the fridge and use for meat or other veggies within a day or 2. Serve hot or at room temperature.

http://keelymarie.com/2013/05/14/japanese-spiced-roasted-beets-parsnips/

And check out all the creative beet recipes from the Food Matter Project members here.

 

japanesespicebeets-3

Served with pan seared pork chops using the same spice mix, minus the orange zest

 

 

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