Friday, January 28, 2011

Recipe : Oven-Roasted Chicken

No picture, sorry!

This is a quick way to take cheap chicken and make it yummy :-)   No Frills has bagged chicken legs on sale for $1.00/lb right now, so I expect I'll have a lot of chicken in the deep freezer before long.  Which means, needing some ways to make it nice ... and not always the same!!  This is pretty simple and turned out quite good!  Obviously you should adjust the amount of butter, garlic and herbs to suit your tastes and the amount of chicken you have.  I had six legs (with thighs) and this worked out perfectly.

Chicken parts
about 1/2 cup butter
2 cloves garlic
about a tablespoon of "fines herbs" or a similar mix of dried herbs

Heat oven to 425 degrees.

Rinse chicken parts.  Pat dry with paper towel and arrange on a lightly oiled baking sheet.

Place butter in a small bowl.  Mince the garlic into the same bowl.  Add herbs.  Microwave for about 25 seconds to mostly melt the butter.  Stir together with a fork.

Use a pastry brush to spread the butter mixture all over the top of the chicken pieces.

Bake until the meat is cooked thoroughly, about an hour depending how much meat you have and how thick it is.  It's best to use a good meat thermometer to make sure - aim for about 180 degrees.  The skin should be crisped and browned up nicely.

Serve with oven-roasted vegetables for an easy meal - peel carrots and cut into quarters, cut baby potatoes into halves, and whatever other veggies you'd like - toss with a mix of olive oil and herbs, arrange in a baking dish and bake alongside the chicken for about an hour.  Mix occasionally and check for doneness.

Leftovers?  Come back tomorrow!

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