Herb Roasted Chicken Pieces
Serves: 4 – 6Course: Meat, Poultry Seafood Entrees
Season(s): Spring, Summer, Fall
Ingredients
- 1 whole chicken, cut into 6-8 pieces
- 6 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons olive oil
- 1 cup dry white wine
- 2 teaspoons course salt
- 1 teaspoon ground pepper
Instructions
Set a rack in the middle of the oven and preheat to 415° F.
Combine the seasonings, wine and olive oil in the bottom of a roasting ban or baking dish that's large enough to hold all of the chicken pieces in a single layer. Stir the mixture to combine well.
Add the chicken pieces to the roasting pan, turning them to thoroughly coat them in the seasoning mixture, and then positioning them skin side up in a single layer.
Roast the chicken for 25 to 30 minutes or until the chicken is cooked through. When the chicken is cooked it will have an internal temperature of 165° F and the juices will run clear when the meat is pierced. If you want the skin to brown and crisp more, switch the oven to broil for the last five minutes of cooking, monitoring the chicken to make sure it doesn't burn.
Remove the chicken from the oven and allow to sit for five minutes before serving, spooning any remaining liquid from the bottom of the roasting pan over the chicken pieces before serving.
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