Today's Flavor with Chef Nikki Shaw
Thoughtful Thursday INAUGURAL LUNCHEON “HERB ROASTED CHICKEN”
8 chicken thighs or breasts
2 tablespoons olive oil
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped seasoned salt, to taste pepper, to taste
1. Preheat oven to 400 degrees. Line a large baking pan with foil & place a roasting rack on top. Place chicken pieces, skin side up on top of rack (this allows chicken to roast & not stew in its own juices).
2. In a small bowl, combine olive oil, rosemary, thyme & sage. Rub mixture all over each piece of chicken. Season with seasoned salt & pepper.
3. Roast chicken for 15 minutes then reduce heat to 350 degrees & cook for 25 more minutes.
servings: 8 / prep time: 10 minutes / cook time: 40 minutes