Full Title: Oven Roasted Ten Herb Chicken in Pan Juices with Potatoes and Green Beans
4 halves small roasting chick or 4 “airline” chicken breasts (they have the wing still attached to the breast)
1/2 cup olive oil
5 cloves garlic, thinly sliced
1 T. of each: basil, tarragon, chives, oregano, thyme, parsley, marjoram, sage, rosemary and mint – all finely chopped
1 T. kosher salt
1/2 tsp. black pepper
Combine all the ingredients, except chicken in a large enough bowl to hold the chicken. Toss chicken in marinade and coat well with all the fresh herbs. Allow to marinate in refrigerator at least 2 hours. Remove to a baking pan, skin side up, and place in a 500F. oven for 15 minutes. Reduce the heat to 325F and bake until chicken is golden and tender, about 15 minutes for the “airline breasts” and about 30 more minutes for the chicken halves. Remove from oven and add 1 cup water to pan. Deglaze pan and serve chicken with pan juices. Serves 4.
Potatoes and Beans:
2 lb. New or fingerling potatoes, cooked
1 lb. Fresh green beans, blanched
2 T. olive oil
1 clove garlic, minced
2 T. chopped fresh parsley
salt and pepper to taste
Slice the potatoes into 1″ dice. Toss with beans, olive oil, garlic, parsley and salt and pepper to taste. Serve along side of the chicken.