In this recipe, the ordinary chicken is given a flavor additive by a lemon herb marinade, and ends up with a piquant basil salsa to seal in all the delicious flavors.
Servings: 6
Ingredients:
For the Lemon Herb Marinade:
1 tbsp olive oil
2 tbsps rosemary, fresh or dried
1 tsp sage, fresh or dried, chopped
1 tsp fennel seeds, crushed
2 pcs garlic clove, minced
juice from 1 lemon
peel from 1 lemon
1 kilo whole chicken, cut in half, neck and giblets removed
freshly ground black pepper
assorted vegetables such as bell peppers, onions, carrots
1 tbsp kosher salt, sea salt or soy sauce (low sodium)
Procedure:
1. Combine ingredients for the lemon herb marinade and coat chicken with it. Be sure to insert herbs in between skin and chicken meat.
2. Set aside chicken for thirty minutes.
3. Preheat oven to 400 degrees Fahrenheit.
4. Put chicken in roasting pan, skin side down.
5. Turn chicken after 15 minutes of roasting to expose skin side.
6. Add vegetables and potatoes (see Basil Salsa Verde recipe). Roast chicken for another 30-45 minutes until chicken is done.
7. Serve with Basil Salsa Verde.
Nutrition Facts:
Calories 166, Total Carbohydrate <1g, Protein 27g, Total fat 6g, Saturated Fat 1g, Monounsaturated Fat 3g, Cholesterol 73mg, Sodium 396 mg, Dietary Fiber <1g, Carbohydrate Exchanges 0