Tris’ easy high-roast herb chicken

Posted in Chicken, Recipes

Recipe submitted by Tris Hussey.

- Chicken (I’m using chicken legs and thighs, but it could be done with any pieces…skin makes it crispy…)
- pepper
- salt
- oregano
- basil

1. Preheat oven to 400
2. I use my broiling pan, but you could also put a cooling rack on a baking sheet. I also cover the grilling area of the broiling pan with foil and put water in the pan below…helps with clean up.

Okay…this is super duper easy…

3. Take your cut pieces of chicken put on broiling pan or wire rack and spray with olive oil (or preferred).
4. Sprinkle on pepper, salt, oregano, and basil.
5. Put in oven
6. check and turn the pan every 15 mins…should take 30-40 mins to cook. Depends on your oven.
7. Eat when done.

One Response to “Tris’ easy high-roast herb chicken”

  1. Tris Hussey says:

    Forgot to mention…if you cover your broiling pan with foil…you need to poke some holes in it so the excess fat can drain away.

    This can be a really fast dinner. I started cutting up chicken pieces at 4 PM…and cut up 10 legs and thighs, while the oven heated up–I keep my pizza stone on the bottom rack for more even heating. It’s now 5:36 and dinner is just about done (me and my two kids). So in less than an hour and a half…you can have yummy chicken with crispy skin, that is tender and juicy.

    Tonight I served this with leftover rice and cream corn. Of course this could be made more upscale with garlic mashed potatoes and braised carrots.

    I’m no wine expert, but a nice Pino Gris or chardonnay might go nicely with this.

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