Living the gluten-free good life in D.C.

DCGluties.com header image

Herb Roasted Bistro Chicken

January 21st, 2008 by Brooke

This recipe is for 2 chicken drumsticks plus 2 chicken thighs, skin on. Two whole quarters work best.

Herb Rub – adjust accordingly to quantity of meat.
1 Tbsp. fresh/1 tsp. dried basil
1 Tbsp. fresh/1 tsp. dried thyme
1 Tbsp. fresh/1 tsp. dried rosemary
2 tsp olive oil
1/2 tsp. salt
1/4 tsp black pepper

Preheat to 375 degrees. Rinse chicken with cold water, pat dry, trim fat. Loosen skin with fingers. Rub herb mixture under skin. Place chicken on a broiler pan or in a 9×13.

Bake 45 minutes. Raise temperature to 450 degrees without removing chicken from oven. Bake 30 minutes or until thermometer registers 180 degrees. Remove from oven, cover with foil, let stand 10 minutes. Depending on health conscious you are feeling, you can keep or discard the skin.

Roasting potatoes tossed in a little oil and salt (and even the herbs) or whole garlic heads in the same pan would be great, too.

Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • del.icio.us
  • Google Bookmarks
  • FriendFeed
  • Reddit
  • Slashdot
  • StumbleUpon
  • Tumblr
  • email
  • Add to favorites

Click Here to Tweet This!
Tags:   · · · · 34 Comments

You must log in to post a comment.

34 responses so far ↓