Friday, April 10, 2009

Roasted Herb Chicken


4 chicken breasts - on the bone with skin on

Herb Filling:
2 tbsp thick natural yogurt
1 clove garlic - crushed
1 tsp olive oil
2 tbsp chopped mint
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped oregano
2 tbsp finely chopped thyme
2 tbsp finely chopped dill
2 spring onions (green onion) finely chopped
salt and finely ground black pepper


In a small bowl, combine together all the herb stuffing ingredients and mix well.

Using your finger tips, scoop up a quarter of the mixture and gently push under the skin to smooth the stuffing out. Attach skin with a toothpick to side of breast if needed. Repeat with the remaining pieces. Cover, and refrigerate for 1 1/2 hours.

Pre-heat the oven to 180 degrees C. Place the chicken on a roasting rack and cook in the oven for 15-20 minutes.

Remove to a chopping board. Remove bone carefully and cut into thick diagonal slices. Skim fat, from pan juices and pour over the chicken.

Serves 4 - 6

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