Baked Herbed Chicken

Baked herbed chicken with root veggies is a beautiful, simple and delicious dish to make for the whole family, especially for working moms that come back from work, run the house and cook dinner at night. The reason why I’m saying that is because the prep time for the dish is very low, the remaining is cook the time in the oven and its very healthy too. Give this one a try I’m sure you’re going to love it.

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Cook time: 1 Hour / Difficulty: Easy / Serves: Four

INGREDIENTS

PROCEDURE

1-kg Chicken, legs and thighs 1/2-cup Flour 1/2-tsp. Thyme, dried 1/2-tsp. Tarragon, dried 1/2-tsp. Marjoram, dried 1-tsp. Paprika 1-tsp. Parsley, dried 1-tbsp. Chives, fresh, chopped 1-tsp. Salt 1/2-tsp. Pepper 100-ml. Oil + butter combined 200-g Baby carrots 200-g Marble potatoes 200-g Broccoli, flowerets

1. Combine the flour with the herbs and seasoning in a bowl and mix well. 2. Dry the chicken pieces with paper towel, if they’re wet, dredge them in the flour mix. 3. Dip each piece of chicken in the Butter oil combo, coating well, drip off the excess. 4. Arrange the chicken in a baking tray, skin side up, bake in a preheated oven at 350F (175C) for about 1 hour or until done. 5. About half way into the cooking, arrange the veggies around the chicken pieces, drizzle with left over oil, season with salt and pepper, pour half cup water into the tray, cover with foil and cook for 30 minutes. 6. Serve immediately with green salad if desired.