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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Slashed Herbed Chicken Recipe

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This recipe for Slashed Herbed Chicken is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4T Unsalted Butter
1T Chopped fresh parsley
1T Chopped fresh chives
1T Chopped fresh thyme
1t Lemon Zest
1t Salt
1/ t Fresh ground pepper
1 Chicken 3-4 lbs.
2 Bay Leaves
2 Cloves Garlic, Sliced
Directions:
Directions:
Put 5 qt. Dutch oven in cold oven; preheat oven to 450º and heat pan for 20-25 minutes.

Meanwhile, in a small bowl, combine butter, parsley, chives, thyme lemons zest and salt and pepper. Until well blended.

Set chicken, breast side up on a cutting board. Cut 3 slashes each 4” long and ½“ deep in each breast. Cut 2 slashes, each 3” long and ½“deep in each leg. Rub herb butter over chicken, pushing it into slashes. Push ½ bay leaf securely into each slash in the legs. Push garlic securely into all slashes. Season all with additional salt and pepper.

Place chicken, breast side up, in the hot pan. Roast until thigh registers170 degrees on thermometer. 50 – 60 minutes. Transfer chicken to cutting board; cover loosely with foil and let rest 15- 20 minutes.
Number Of Servings:
Number Of Servings:
4 - 5
Preparation Time:
Preparation Time:
30 Minutes Prep & 60 minutes roasting

 

 

 

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