Cooking with the Bradfords - Herb Chicken

by Richard Bradford October 05, 2016

Cooking with the Bradfords - Herb Chicken

My son Sawyer has taken an interest, and loves watching me cook in the kitchen.  The other night we made our Whole30 dinner a family activity.  Sawyer and I started out by picking herbs from our garden.   He wanted his hand in every step, so I let him help me as much as possible!  We used a mortar and pestle technique to grind the herbs and he helped me pulse them in the blender. Getting the whole family in the kitchen serves several purposes.  Most importantly it is a great way for us to connect as a family.  First, we are present with each other.  Second, we are actively teaching our son healthy eating habits from a very young age.  As he learns how to cook, he will expand his options for healthy, wholesome eating.  We have also found that when he dresses like a knight he performs better in the kitchen. ;-)

 

Herb Chicken

Ingredients

2 sprigs rosemary
3 sprigs oregano
hand full of basil
5 sprigs thyme
5 cloves garlic (minced)
1 chicken
salt and pepper
3 tblsp olive oil
2 cups water

1 lemons

Step #1

Preheat oven to 425 Degrees.

Step #2

Remove herb leaves from stems and crush in mortar and pestle. Blend herbs with garlic and olive oil for a herb chicken rub. The rub should be a vibrant green.

Step #3

Stab lemon with a knife and place inside the chicken cavity. Rub marinade on chicken, covering it thoroughly. Add 2 cups of water to a roasting pan and place the chicken on the roasting pan rack. This is going to steam your chicken while it is roasting in the oven. Place in oven for 30 minutes. 

Step #4

Reduce heat to 350 degrees and add more water if necessary. Continue cooking for 30 minutes. 

 




Richard Bradford
Richard Bradford

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