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Garlic And Herb Roasted Chicken

Posted Sep 06 2010 8:00am

For some reason I have been CRAVING some roasted chicken. I am not talking about a grilled chicken breast, but a real deal roasted chicken. To me, that is one of my total comfort foods. I used to be a white meat kind of guy, but lately I have been loving the dark meat. Just imagine me chowing on a chicken leg ;)

Do you like the white meat or dark meat?

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I remember that my dad and I used to get Boston Market take out all the time when I was younger. My mom was traveling every week to Atlanta for work and it was usually just me and my dad, so we pretty much lived on take out food. Boston Market was something we could both agree on, so it was a weekly staple. I remember my favorite meal was rotisserie chicken, mac and cheese, and their delicious cornbread.

We also ate a lot of Chicken Express, but I won’t go into that ;) The rotisserie chicken is where it’s at.

I don’t often make meals like this because I live alone, but lately I have been cherishing the leftovers. With a busy schedule, it is great to have something I can quickly throw together and eat on the go. With extra rotisserie chicken, I will have toppings for salads, lunch meat for sandwiches, and anything else I can throw it in. Chicken goes with everything.

Ingredients

  • 2 garlic cloves, minced
  • 1 teaspoons chopped fresh thyme
  • 1 teaspoons chopped fresh rosemary
  • 1 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh sage
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 3 pound whole chicken, giblets removed

Preparation

  1. Preheat oven to 350°. Stir together first 5 ingredients.
  2. Rinse chicken, and pat dry. Rub herb mixture evenly on skin. Place chicken, breast side up, on a lightly greased roasting pan.
  3. Bake at 350° for 70-80 minutes until temperature reaches 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing.

The meat came out flavorful, juicy, and tender. This might become a new Sunday tradition!

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And of course you have to serve it with the traditional accompaniments. Roasted garlic-rosemary potatoes , roasted asparagus, and honey roasted carrots. The oven was in overdrive last night.

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Check out that juicy meat!

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Take that Boston Market. I think I win.

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