Tuesday, June 26, 2012

Roasted chicken

I love roasted chicken meals. My family always think I spent a lot of time cooking them. I don't tell them differently since I want them to be impressed. I didn't even peel the potatoes for this dish. I talked my husband into scrubbing them for me. I also cheated by using baby carrots.
My husband would call this a winner winner chicken dinner. The original recipe called for Herbes de Provence seasoning but I wanted to use up the herbs I already had in my kitchen. I did research Herbes de Provence and some recipes called for lavendar and some recipes said the original does not contain lavender. Since I didn't have any lavender, I just made this roasted, herb chicken. Please feel free to express your opinion of Herbes de Provence with or without lavender.
Roasted Herb Chicken with vegetables
1/4 cup white wine
2 Tbsp olive oil

3 lb. bone-in chicken breast and legs
2 tsp dried rosemary
2 tsp dried thyme
2 tsp oregano
2 tsp basil
1 tsp marjoram
1/4 tsp fennel seed
1 lb. small red potatoes, cut into 1 inch cubes

2 cups baby carrots

  1. Preheat ove ot 425 degrees F.
  2. Line a baking sheet with parchment paper. 
  3. Spread the chicken and vegetables onto the parchment paper.
  4. In a bowl, mix the wine, oil, and the herbs.
  5. Spread the wine mixture over the chicken and toss.
  6. Arrange the chicken skin side down.
  7. Roast the chicken for 30. Turn the chicken and stir the vegetables.
  8. Continue to cook the chicken for another 15 minutes or until the chicken is cooked through. The vegetables should be tender. 
Recipe adapted from McCormick website.
Did you already know...
-In 1889, Willoughby M. McCormick formed his company at the age of 25 years old in Baltimore.
-Mr. McCormick sold root beer, flavoring extracts, fruit juices and other products under several different trademarks.
-His products were sold door to door during this time.

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