Pop this chicken in the oven and make your favourite side dishes while it roasts.
Starting the chicken with the skin side down on the baking sheet ensures it will be crispy;
use tongs to carefully flip the chicken, making sure not to tear the skin.
HANDS-ON TIME
5 minutes
TOTAL TIME
35 minutes
MAKES
4 servings
INGREDIENTS
- 2 tbsp chopped fresh parsley
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh thyme
- 2 cloves garlic, pressed or grated
- 2 tsp olive oil
- ½ tsp each salt and pepper
- 1 whole chicken (about 1.6 kg), cut in quarters (or 2 each bone-in, skin-on chicken breasts and leg quarters)
PREPARATION
- Stir together parsley, rosemary, thyme, garlic, oil, salt, and pepper.
- Rub the mixture all over the chicken.
- Arrange the chicken, skin side down, on a lightly greased foil-lined rimmed baking sheet.
- Bake in a 425°F (220°C) oven for about 30 minutes, turning the chicken once, until the juices run clear when the chicken is pierced and the instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C).
NUTRITIONAL INFORMATION, PER SERVING: about 427 cal, 47 g pro, 25 g total fat (7 g
sat. fat), 1 g carb, trace fibre, 156 mg chol, 424 mg sodium, 476 mg potassium.
% RDI: 2% calcium, 15% iron, 8% vit A, 5% vit C, 5% folate.
VARIATION
EASY BAKED SPICED CHICKEN
Replace parsley, rosemary, thyme and garlic with ½ tsp each garlic
powder, onion powder and sweet paprika. Proceed with recipe
as directed.
