Fragrant Baked Chicken Breasts Recipe2020-08-01
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
Fragrant baked chicken breasts recipe.Very simple but tasty chicken recipe.
Oven Roast Chicken Recipe
Whole chicken with vegetables and herbs baked in the oven.
Makes 4 servings
Ingredients: 3 pounds (1.44 kg) chicken, salt and freshly ground black pepper, 4 tablespoons (60 ml) unsalted butter, at room temperature, 2 tablespoons (30 ml) diced carrots,2 tablesponns930 ml) diced yellow onions, 1 tablespoon (15 ml) diced celery, 1/2 teaspoon chervil, 1/2 teaspoon finely chopped fresh parsley, 1½ cups (375 ml) chicken stock
Instructions: Preheat the oven to 400º F (200º C). Wash chicken under cold running water. Pat it dry with paper towels. Season main cavity with salt and black pepper. Place 1 tablespoon (15 ml) unsalted butter inside cavity and truss with chicken string. Spread remaining butter outside of the chicken, then season with salt and black pepper. Place seasoned chicken on a roasting pan.
Bake in preheated oven for 15-20 minutes, then reduce heat to 350º F (180º C). Baste with melted butter occasionally. Roast for further 60-70 minutes, then remove from the oven and transfer to a heated serving platter.
Add vegetables and chervil to the fat in roasting pan. Cook over medium heat for 3-5 minutes. Pour in chicken stock and season with salt and black pepper. Pour contents into a medium saucepan. Bring to a boil over high heat. Boil for 4-5 minutes.
Strain and skim off the fat. Serve sauce separate from chicken.
Fragrant Baked Chicken Breasts Recipe
- 2 whole chicken breasts, split and skinned
- 2 cups (500 ml) water
- 1 onion, peeled and quartered
- 2 stalks celery with leaves, coarsely chopped
- 1 bay leaf
- 1 teaspoon dried vegetable flakes
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt-free herb seasoning
Preheat oven to 350 F (175 C).
Place chicken breasts in a baking pan. Combine remaining ingredients. Pour over chicken breasts.
Cover and bake 40-50 minutes until chicken is fork tender. Strain broth and refrigerate. Skim fat from broth and reserve for later use.