Herb roasted chicken sounds a little fancy, no?
Well, turns out it’s just about the easiest thing to make. With a quick burr of the food processor, all the prep work is done and then the chicken is simply baked in the oven. It would be perfect for those busy weeknights and you can even make the rub ahead of time. Paired with some quick-cooking whole wheat couscous and a veggie, dinner can be on the table in 40 minutes, with about 10 minutes of busy time.
That’s my kind of meal. I saved some of the rub to top the baked chicken with and while it was delicious and added some bright green color, it was a little too much garlic for my liking. And I’m usually all about the garlic.
Herb Roasted Chicken - 4 servings – recipe from Martha Stewart
- 5 cloves garlic
- 2 inch piece of ginger
- 2 Tbsp orange juice
- 1 bunch of cilantro
- 1 Tbsp olive oil
- salt & pepper
- 1 whole chicken, broken down into 8 pieces
Place first 6 ingredients in food processor and process until smooth, about 1-2 minutes.
Pre-heat oven to 450° F.
Arrange chicken in a single layer on a baking sheet and coat with herb rub.
Bake until chicken is cooked through, about 35 minutes.
Prepare sides as chicken is baking and dinner is served!