Here’s an easy and satisfying recipe that can be made in one pan and has a fantastic presentation.
3 Medium, peeled and sliced
1 , chopped
4 , separated
1 , cored and sliced
Tomatoes/8 ounce cherry tomatoes
4 , halved
6 Clove (30 gm), smashed
12 , pitted
Preheat the oven to 375 degrees.
Place the carrots, fennel, bell pepper, shallots and tomatoes in a roasting pan. Drizzle with olive oil and season with salt.
Scatter the thyme sprigs around the pan. Place the garlic cloves and the bay leaves in the middle.
Place the chicken over the garlic and drizzle with olive oil. Generously season with salt and pepper.
Scatter the olive around the pan.
Place the pan in the oven and roast for approximately 1 hour or until chicken is cooked through and meat thermometer registers between 175 and 180 degrees at deepest part of meat.
Place the chicken in a platter and surround it with the vegetables. Discard the thyme, bay leaves and garlic.
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It is Friday and you wish to celebrate it. Why not make some roasted butterflied chicken and vegetables and flavor it with herbs. Here is quick video on this from the frugal chef. Watch the video for recipe and tips. A nice dinner is on the way!