Roasted Chicken with Fresh Herb Sauce and Wilted Mustard Greens




I made this recipe for my family a couple days ago and it was delicious.


 The secret to getting it right is to make sure your chicken pieces are very dry before roasting.

  • 4-6 chicken pieces with skin and bones.  I used breasts and legs.  This recipe is for about 4-6 pieces depending on their size.


  • poultry seasoning

  • , or to taste
Mustard greens for serving

 Mix all of the herbs with the vinegar, garlic and pepper flakes and oil.

 I also made some pickled onions to serve on the side.

Place the dried chicken on your sheet pan and season with salt, pepper and some poultry seasoning.
 Roast it until it reaches an internal temperature of 165 degrees in the thickest part of each piece.

Remove the pieces to a plate and save everything that's left on the sheet pan.

Try to find local free range chicken if possible.

Comments

A little off-topic, but I used your marinade for Greek chicken on the weekend and it was delicious!
I'm betting David would love this. Looks sooooo yummy!
It does look yummy but there is just too much chicken in my life now :-) :-)

Have a great day!

Christer.
TARYTERRE said…
looks scrumptious.