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Alstede Fresh Herb Garlic Chicken

Herb & Garlic Seasoned Chicken

2 large bone-in Split Chicken Breast -Halves, Skin On
3-4 cloves of garlic, peeled
1 c loosely packed parsley leaves
3/4 t salt
1  1/2 T olive oil + a little more for drizzling
Fresh ground black pepper

Preheat the oven to 350. Place the garlic and parsley into the food chopper and pulse until coarsely chopped.
Add the salt and olive oil, pulse to a fine chop. Do not process to a paste.
Season the bone side of each chicken breast half with salt and pepper turn and lift the skin on the other side. Top each of the chicken breasts with half of the parsley mixture.
Cover the parsley and garlic with the skin. Place in a parchment lined baking dish. Drizzle chicken with a little olive oil. Place the pan in the center of the oven and roast for an hour and twenty minutes.
Baste once after 45 minutes. Chicken should be golden brown; juices should run clear. Allow to sit for 10-15 minutes before serving.
Lift the chicken breast out of the pan and place on a cutting board. Lift the skin and scrape any of the herbs away from the inside of the skin. Slice the chicken and place on serving dishes.

Farm Kitchen Tip:
This is an excellent dish to accompany with pasta alfredo and your choice of green vegetables, some roasted tomatoes, or a colorful salad. You can use some of the herb & garlic in your side dishes to carry the theme through. Parsley is a very versatile herb that can be used to make sauces, pesto’s and dips. Parsley is rich in vitamins and good for you plant compounds so use it as much as you can!

Recipe & Photo provided by Jenn Borrealo, Culinary & Educational Specialist at Alstede Farms

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