Emeril Lagasse Rotisserie Chicken Food

HERB ROASTED CHICKEN WITH A MIX OF ROASTED BABY ROOT VEGETABLES

Steps:

• Preheat the oven to 475 degrees F.
• Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
• For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

CHICKEN MARSALA BY EMERIL

Steps:

• In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess.
• Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside.
• Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened.
• Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute.
• Swirl in the remaining 2 T of butter, add salt and pepper to taste.
• Serve with mashed potatoes or rice. Enjoy!