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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keely marie

The Most Insane Enchiladas

My Cinco de Mayo gift to you.

THESE ENCHILADAS.

So freaking good.

Continue reading “The Most Insane Enchiladas”

Twisted Chick Parm ::: Roasted Red Pepper Walnut Pesto

 

:::Twisted Chicken Parmesan w/ Roasted Red Pepper Walnut Pesto:::

We ate really well last week. Well we had a  few good excuses with Peter’s birthday, Valentine’s Day, and I was home for a week from work travels.

It started with Jambalaya for Peter’s birthday.

We have been making Sarah’s TO DIE FOR jambalaya recipe  since she posted it a year ago, if you love spice please make this ASAP. You should also visit her fabulous blog to wish it a happy 2nd birthday!

Then we had filet, lobster (that we caught ourselves in the Keys!), and whole artichokes for Valentine’s Day…

…and then what I am calling “Twisted Chick Parm” with the Roasted Red Pepper Walnut “Pesto” from the Food Matters Project. {The pesto recipe was chosen by Heather from girlichef this week and can be found on her blog post today.}

I first made the “pesto” from scratch on Valentine’s day, with hopes it would be a nice dip or sauce for our steak. It is really red peppery and rich, so I decided it would taste better with chicken and whole wheat pasta the next day.

The FMP is expanding my ideas for cooking fresh veggies, but I will say we are still eating a lot of meat and non whole wheat carbs. Hopefully once we are through a few months of the recipe book I will be able to combine some of the favorites for more full meals.

Twisted Chicken Parmesan & Pasta     serves 2

  • 2 chicken breasts
  • 1 egg
  • 1/2 cup italian bread crumbs
  • 2 teaspoons garlic powder
  • salt & pepper to taste
  • 1/2 cup parmesan and mozzarella mix, shredded
  • 3- 4 cups of whole wheat pasta (we use rigatoni)
  • 1/2 recipe of previously prepared Roasted Red Pepper Walnut “Pesto”
  • 1/2 cup finely grated parmesan cheese
Prepare Roasted Red Pepper Walnut “Pesto” and set aside at room temperature.  I roasted the red peppers myself and still used 2 cloves of garlic even though I only made half of the recipe.
To see other uses for this flavorful pesto head here to see recipes from the other Food Matter Project members.
***After seeing many of the posts this morning I think I found MONSTER sized red peppers at the grocery store.  I can see how a little less red pepper and adding cannellini beans or chickpeas might balance the flavors even more than just adding parmesan cheese as I did in this recipe. 

Pre-heat over to 350°F. Crack the egg into a prep bowl and whisk. Mix bread crumbs, garlic powder, salt & pepper in separate prep bowl.

Wash and clean chicken breasts. Place each in the egg mixture, then in the breadcrumbs, and then on a nonstick or greased baking pan/sheet.

Bake for 25 minutes. Top with parmesan and mozzarella cheese and bake for 5 more minute.

Cook pasta as directed on box. Drain and set aside.

In a food processor, blender, or mixer; mix the parmesan with the Roasted Red Pepper Walnut “Pesto.” Then in a saucepan on medium heat, sauté 1/2 of the pesto with whole wheat pasta until warm. Pour the second half of the pesto over the chicken and serve.

 

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keely marie