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

Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad

MangoJalapenoMahi-7061

 

This week’s The Food Matter’s Project recipe is extremely versatile and healthy. Hellooooo summer! You just pick out any seafood and a fruit/herb combo for the recipe. Our host this week, Sarah from FoodandFrederick, made a strawberries, mango, jalapeño, orange, mint, and basil fruit salad on top of salmon.

This recipe is a great guilt-free option for your Memorial Day cook-outs this weekend.

Continue reading “Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad”

Tonight’s Dinner ::: Balsamic Drizzled Scallops with Spaghetti Squash

Thanks to everyone who voted on my post First RecipeBalsamic Drizzled Scallops over Spaghetti Squash was the winner (by far). I also realize I called them “balsamic glazed,” but in reality they are “balsamic drizzled” not glazed. Either way they are so delish!

Once upon a time I was trying to find the perfect recipe for scallops.  I checked  the Food Network (which is usually my “go to” place first for recipes), then Epicurious, then oodles of food blogs. Somewhere along the line (and I can’t remember where because this was probably 2 years ago now) I found one that called for shaking the scallops in a  mixture of flour and seasonings then pan searing them in a small amount of olive oil. I thought this was a fabulous idea so I attempted my own “flour mixture.”

A few notes that are crucial to this dish’s success:

  • Fresh sea scallops work better than frozen as the frozen ones retain too much water and do not hold the flour coating when pan-fried
  • Sea scallops are better than bay scallops as they are larger and better for searing (and to me tastier)

The balsamic drizzle adds an addicting flavor to the dish and the spaghetti squash is such a healthy alternative to a carb in this meal. Feel free to drizzle away! 

Balsamic Drizzled Scallops with Spaghetti Squash

For the Scallops ¤

  • 1 lb or about 18 scallops (serves 3-4)
  • 4 heaping tbsp All purpose flour
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tsp marjoram
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 2 tbsp olive oil

For the Spaghetti Squash ¤

  • 1 nice & plump spaghetti squash
  • salt and pepper to taste
  • 1 tbsp minced garlic

For the Balsamic Drizzle ¤

My way:

  • 1/2 cup balsamic vinegar
  • 2 tbsp cup sugar

Quick fix:

You should start with the squash as it takes about 30-45 minutes depending on the size. Pre-heat the oven to 350°. Cut the squash in half, length wise. Careful girls… I always have Peter do this part so I don’t chop my hand off! Scoop out all the yuck (seeds) with a spoon.

Add about a 1/4 inch of water in a baking sheet then place both halves of the squash in the water flat side down. Season the water with the minced garlic, salt, and pepper. Stick it in the oven and set the time for 45 minutes. I usually check it at about 30 minutes to see how it is doing. {If all the water is gone (it shouldn’t be) you should add a bit more. You want to be able to stick a fork in it, but it shouldn’t feel too soft on the rind.}

Pat dry the scallops with papers towels and lay them out to dry. Grab a plastic zip lock baggie and fill it with the flour, salt, pepper, marjoram, paprika and garlic powder. Close the baggie and shake it really good to mix the ingredients.

Heat 2 tbsp of olive oil on medium heat in a saute pan big enough to fit all the scallops. The oil should start bubbling as you put in the first scallop, if it does not it’ s not hot enough yet.  Sear the scallops for 3-4 minutes on each side.

For the drizzle put the balsamic and sugar in a pot, bring it to a light boil, turn the heat down to low, and let it simmer for about 10 minutes. It can get very thick so watch it.

When the squash is done, take a fork and scrape out the squash into a serving bowl. It should come out in strings like spaghetti. To plate I usually lay down a  heap of squash and then set the scallops on top. Then drizzle with the balsamic drizzle and voilà!

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::: keelymarie :::