Herby Chicken

by jilldahan on July 1, 2013

Post image for Herby Chicken

When summertime comes round, the last place I sometimes want to be is in a hot, steamy kitchen, slaving over a Sunday roast. However, I still love that “British Sunday” tradition of smelling a roast chicken in the oven and the family sitting around the table with a home-cooked meal – the perfect end to the weekend.

This dish promises to get you out of the kitchen quickly while delivering a bouquet of delicious smells and a meal no one can resist!

I like buying my chicken at the Saturday farmers’ market and picking rosemary and oregano from my garden to nestle amongst the new potatoes, artichoke hearts, and fresh lemon slices. I douse all this in a good glug of leftover wine from Saturday night and a sprinkling of garlic, vinegar, and sea salt. Try this dish on Sunday or any night you fancy and wrap any leftovers in 3 or 4 sheets of filo pastry to bake later for another delicious, effortless meal.

 

Artichoke

Herby Chicken

[Serves 4-6]
5 large sprigs of rosemary
3 large garlic cloves, unpeeled
1/2 (4oz)(125ml) white wine
3 tbsp fresh oregano leaves or 1 1/2 tsp dried
4 tbsp white wine vinegar
1 whole chicken or 8 pieces of cut up chicken
12-16 small new potatoes cut in half if too big
2 tbsp unsalted butter or extra virgin coconut oil
2 organic lemons sliced
2 handfuls drained artichoke hearts

Directions

Mix rosemary, garlic, wine, oregano, and vinegar and pour over the chicken.  Marinate in the fridge at least 1 hour or up to 1 day before cooking.  Remove chicken from the fridge at least 30 minutes before cooking. Place chicken in roasting pan and scatter potatoes, lemon slices, and artichokes around it.  Pour some marinade over to cover the bottom of the pan.  Bake at 400F/200C uncovered for about one hour for a whole chicken or 35-45 minutes for pieces until golden brown and juices run clear on the leg of the chicken.  Serve hot with cool crisp green salad.

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