Saturday, September 20, 2008
How About Some Chicken?
This evening I felt like cooking something for my boyfriend and me. Yes, it's been awhile since I've actually done any home cooking...seems like we've been doing more takeout than anything else these last few months. Since I had some lovely chicken thighs and legs in the freezer, I opted for this simple yet very tasty dish from Mark Bittman's cookbook, "How To Cook Everything". Keep in mind that your kitchen may get very hot during the cooking process but luckily for us, it was a cool, breezy day here in Southern California, and our smoke detector only went off once. Enjoy!
Roast Chicken Parts With Herbs and Butter
4 tablespoons of butter
1 whole chicken (3-4 pounds), cut up (I used 4 legs, and 4 thighs)
Salt and freshly ground pepper
Combination of herbs (I used dried herbs--thyme and basil)
1. Preheat oven to 450 degrees F. When hot, put 1 tablespoon of butter in a roasting pan and place it in the oven--leave it there until the butter is melted.
2. Add the chicken, skin side up, season with salt and pepper, and return the pan to the oven. Combine the herb and the remaining butter in a bowl and mix until blended.
3. After the chicken has cooked 15 minutes, spread about 1/4 of the herb/butter mixture over it, turn, add another quarter of the mixture and roast another 10 minutes. Turn the chicken over again (now skin side up) and add another quarter of the herb mixture.
4. Cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), a total of 30-40 minutes (mine took about 25 minutes to cook).
5. When serving, drizzle the melted butter/herb sauce over the chicken and serve with Japanese udon noodles also drizzled with the butter. Hope you like!