It sounds gourmet-ish, doesn’t it? Roasted Herb Chicken… sounds pretty difficult to make too. I wanted to impress Dear Hubby with my, well, “culinary skills”. Yes, albeit limited, I have a few skills in the kitchen. Somehow I have managed to serve my boys edible meals without any of them getting choked or something.
It’s Father’s Day and this lunch has got to be special… AND easy to make! A very important factor there.
To all you wives and mothers with the same level of kitchen talents as I do, let me share with you this recipe that saved my day. I got the basic idea from the internet but I tweaked it a bit to suit my taste. I was quite a bit apprehensive as it requires to use an oven to do the roasting. Whoah, why don’t I just make fried chicken?!
It turned out to be so easy you only have to put everything in a dish and place it inside the oven. Roasting is close to the maximum level of complexity that I’m okay with, there are only THREE (3) easy steps to remember.
Let me assure you: If I can do it, ANYBODY can do it too. That’s how easy it is 🙂 Checkirawt!
Step 1: Marinate the Chicken Breasts OVERNIGHT with the following:
Calamansi or Lemon Juice
Rosemary (preferably fresh but dried will do)
Thyme (preferably fresh but dried will do)
Salt & Pepper
*I have to emphasize that it has to be marinated overnight so the flavor seeps through.
Step 2: Get Ready To Rumble
Assemble the following on a baking dish:
Baby Potatoes: properly washed, halved
* Drizzle with olive oil
* Sprinkle with salt, pepper, dried rosemary and thyme (if you don’t have fresh ones)
Step 3: Roast Away
– Place the baking dish in a pre-heated oven
– Leave for 15-20 minutes or until chicken gets fully cooked
– Baste the chicken with melted butter from time to time
– Top with fresh chopped Basil leaves before serving