#HOWICOOK Recipe - Roasted chicken with Herb Potatoes & Steamed Broccoli

by Richard Bradford September 15, 2016

#HOWICOOK Recipe - Roasted chicken with Herb Potatoes & Steamed Broccoli

Roasted chicken with Herb Potatoes & Steamed Broccoli

1 whole chicken (Giblets removed)
2 sprigs fresh basil
2 sprigs fresh oregano(split)
1 sprig fresh rosemary
2 sprigs fresh thyme(split)
2 tsp. salt
1 tsp. black pepper
3 Tbsp. olive oil, (split)
1-2 lemons

1 pint cherry tomatoes
1 bulb garlic broken into cloves
1 lb. white potatoes, large diced

Steamed broccoli (See earlier recipe blog)

Step #1

Preheat oven to 425 degrees. Rinse and pat chicken dry. Set aside.

Step #2

In a blender or Cuisinart add basil, half of oregano, thyme, and sprig of rosemary, salt and pepper. Pulse a few times to blend then add 2 tbsp. olive oil and continue until fully mixed.

Step #3

In a roasting pan, (ideally with a rack) spread tomatoes and garlic cloves. Then cover with roasting rack (or lay on top if no rack). Add about 2 cups of water to help steam the bird.

 

Step #4

Coat the entire chicken with marinade. Then, stab lemons gently with a knife and fill them into the chicken cavity.

Step #5

Cook for about 1.5 hours. Check to ensure internal temperature is 160 when removing from oven. It will carry-over cook to 165 while resting on cutting board.

Step #6

While chicken is in oven, prep potatoes and toss with remaining herbs and oil. Roast in oven for 20-25 mins towards end of cooking chicken. Toss potatoes with tomatoes and garlic in chicken roasting pan right before serving.

Finally

Enjoy with steamed broccoli!

#howicook #askchefrichard #premadepaleo #septemberwhole30




Richard Bradford
Richard Bradford

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