Herb Paste Food
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.
Provided by Scoutie
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
- Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
- Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
- Transfer to a serving platter and serve.
Nutrition Facts : Calories 370.8, Fat 30.8, SaturatedFat 6.8, Cholesterol 85, Sodium 122.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 21.4
HERB PASTE
An assortment of herbs, garlic, and olive oil help form this aromatic paste that goes perfectly with our Artisan Boule bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine herbs, olive oil, garlic, and red pepper flakes. Stir in lemon juice.
HERB PASTE
This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Number Of Ingredients 6
Steps:
- Place all ingredients in the bowl of a food processor; process until smooth, scraping down the sides and adding more oil as necessary.
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