Tuesday, June 17, 2008

chicken tuesdays

Chicken and Herbs

I love to use fresh rosemary sprigs, thyme, a little sage, sometimes a little fresh mint. I also love lemon pepper-one with no salt added. sometimes I like to sprinkle olive oil well on the outside of a whole chicken and then rub in smoked paprika.

What herbs do you like with your chicken?

Baked Chicken with Herbs, Garlic & Shallots
by Abigail Johnson Dodge

This recipe is very similar to one my mother often cooked when I was growing up; now it's a staple of my weeknight dinner repertoire. Vary the herbs as you like, but stick to the hardy ones—thyme, rosemary, sage, and oregano. They'll roast without burning and have a stronger flavor.Serves four.

1 chicken (3-1/2 to 4 lb.), cut into quarters
3 Tbs. unsalted butter
6 medium shallots, cut in half and peeled
8 large garlic cloves, peeled
Leaves stripped from 10 sprigs fresh thyme
Leaves stripped from 8 sprigs fresh rosemary
1-1/2 tsp. coarse salt
Freshly ground black pepper

how to make

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.

Put the butter into a large, shallow baking pan (the 10-1/2x15-1/2-inch Pyrex pan is ideal for this). Put the pan into the oven while it's heating. When the butter is melted (about 10 min.), remove the pan and set it on a heatproof surface or on a couple of potholders. Add the shallots, garlic, thyme, and rosemary, and swirl the pan to coat the ingredients in the butter.

Dredge the chicken, skin side down, in the butter and herb mixture, and arrange, skin side up, in the pan. Sprinkle the chicken generously with the salt and pepper. Bake until the chicken is browned and cooked through, 50 to 60 min. Serve with the shallots and garlic along with a drizzle of the pan drippings.


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