I don’t have fresh herbs on hand all the time. ‘Cos I don’t use them often. Next thing I want is they belong to the garbage can. But I love herbs. I keep a lot of dried ones in my spice rack. This is the dish that I use almost all of them.
Ingredients
4.5 - 5LB Bone-In; Skin-On Chicken Quarters
1 LB Baby Carrots/Crinkle Cut Frozen Carrots
Seasonings
1 ½ tsp Salt
½ tsp Black Pepper
1tsp Garlic Powder
½ tsp Onion Powder
½ tsp Dried Thyme
½ tsp Dried Rosemary
½ tsp Dried Oregano
½ tsp Ground Sage
1 tsp Dried Parsley Flakes
½ tsp Dried Basil
1 Dried Bay Leaf
1 pinch Crushed Red Pepper Flakes
¼ cup Extra Virgin Olive Oil
Combine all the seasonings together
Whisk well and put it aside to let the oil to be infused for at least 5 minutes
Clean the chicken very well and pad dry
Put them into a big mixing bowl
Pour in the marinade
Rub and coat the chicken very well
Chill it in the fridge overnight
Preheat oven at 425F
Line aluminum foil on baking sheet
Coat with cooking spray
Line the chicken skin side down
Bake/roast in the oven in the middle rack for 40 minutes
Turn chicken skin side up
Toss the carrots into the chicken grease
Roast for another 40-50 minutes until chicken is thoroughly cooked
Take out the chicken and let rest for 10 minutes and serve
Serve 4 people
TIPS
I use the garlic powder instead of fresh garlic so that it will avoid the burned garlic
If you have a convection oven, I will encourage you to use it and cut down the cooking time into half. You will love this chicken and cook it again and again all the time.
You can use the same marinade to cook your favorite vegetables and toss with short pasta.
1 comments:
lol,so nice
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