Rosemary Sage Thyme Seared Baked Chicken Food

ROSEMARY, SAGE & THYME SEARED, BAKED CHICKEN

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Clean your chicken with vinegar and one lime or lemon and pat dry.
• 3. Coat top of chicken and under skin with dry seasonings. Drizzle grape seed oil lightly and massage seasonings in chicken. Repeat for bottom.
• 4. Place an oven safe safe pan on medium high on the stove and drizzle grape seed oil.
• 5. Place chicken in pan face down and sear until golden or almost crisp.
• 6. Flip chicken and place a square of butter under each chicken skin tightly and on top of each chicken.
• 7. Add onion, sage, thyme, rosemary, minced garlic, Worcestershire sauce around chicken.
• 8. Place in oven at 400 degrees for 40 minutes.
• 9. Baste chicken at the 25, 10, and 5 minute mark.
• Take out and enjoy.
• Pair with asparagus and sour cream cheddar mash and use remaining 1/4 butter.

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY & THYME

Steps:

• Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
• Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minute to 1 hour.
• Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

ROSEMARY BAKED CHICKEN

Steps:

• Preheat oven to 450. Lightly spray baking pan with cooking spray. Rinse chicken and pat dry. Pour milk into a shallow dish. Combine breadcrumbs and rosemary in another shallow dish. Coat chicken with milk, then roll in breadcrumb mixture. Put chicken in pan and bake for 20 to 25 minutes or until no longer pink.