Thursday, October 1, 2009

Herb-Stuffed Chicken

Yesterday was my best friend, Kelly's birthday. For her birthday, I made her meals for the day. I made her a yogurt parfait with homemade granola for breakfast. For lunch I made her a chicken panini with grapes and celery sticks, carrot sticks and peanut butter. Dinner included roasted potato wedges, a spinach salad with strawberries and red onions, and this yummy herbacious chicken.

Herb-Stuffed Chicken
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adapted from Rachael Ray

Whole chicken, backbone removed and butterflied
1 c. fresh parsley
1 c. fresh chives
2 T. fresh thyme
2 garlic cloves
Zest of 1 lemon
2 T. olive oil
Salt and pepper

In food processor, chop parsley, chives, thyme, garlic, lemon zest, olive oil, salt and pepper. Wiggle your fingers in between chicken skin and meat. Stuff herb mixture underneath the skin. Season top of chicken with salt and pepper. Roast in 400 degree oven for 1 hour and 15 minutes, or until cooked through.

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