Tuesday, May 14, 2013

Roasted Herb Chicken with Potatoes and Brussels Sprouts

Herb stuffing:
A combination of the following minced fresh herbs:
Zest from one lemon
2 large chicken breasts with ribs and skin
5 small red skinned potatoes, quartered
6 large Brussels sprouts, outer leaves removed and halved
4 large garlic cloves, halved
3-4 extra Rosemary sprigs
Extra virgin olive oil (EVOO)
Preheat oven to 425 degrees.
Using your fingers, gently separate the chicken skin from the breast, creating pockets to stuff the herb and lemon zest mixture in. Pat chicken skin dry. Drizzle with EVOO and sprinkle with salt and pepper. Place in a 9”x 13” casserole dish. 
Surround with potatoes, Brussels sprouts, garlic and Rosemary. Drizzle with EVOO and sprinkle with salt and pepper.
Bake for 35-40 minutes until internal temperature of chicken reaches 165 degrees and skin is browned and crispy.
Let chicken rest for 5 minutes before slicing. Serve with veggies and top Brussels sprouts with freshly grated Parmesan cheese (optional…but delicious!). 

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