Sunday, February 27, 2011

Roasted Herb Chicken

After much debate with my beautiful, pregnant sister-in-law, we finally decided to try this recipe for chicken. She wanted chocolate, the rest of us wanted regular chicken. I suggested a Mole sauce (spelling way off), but in the end, she decided she could live without chocolate for this dinner. LOL. This turned out really good. The chicken was moist and the glaze was wonderfully saltly and complicated. 

Roasted Herb Chicken
1/3 cup reduced sodium soy sauce
3 tbsp olive oil
2 tbsp red wine vinegar
2 cloves garlic, crushed
1tsp dried rosemary, crushed
salt & pepper
1 tsp dried oregano, crumbled
1 roasting chicken
1 apple, quartered
2 sprigs fresh rosemary
  1. Preheat oven to 375F.
  2. Rinse chicken in cold water and pat dry.
  3. Combine first 7 ingredients and baste chicken. Insert fresh rosemary and apples into cavity of chicken.
  4. Bake for 1 hour, 15mins or until meat thermometer 82C, basting chicken with sauce every 30 minutes. 
  5. Let rest 5 to 10 minutes and enjoy.

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