Chicken and Fresh Herbs: A Natural Pairing
This What to Eat dish came together when I was inspired by the garden’s bounty. I grabbed some fresh sage, rosemary and a red bell pepper, sliced some lemon and roasted it in one-pan with my favorite chicken part – thighs. Great hot or cold the next day.
What To Eat Non-Recipe
Chicken pieces (skin on, bone in) in roasting pan. Top with sprigs of fresh herbs and slices of lemon; squeeze a little lemon juice on top as well. Season with salt and pepper and drizzled with a little extra-virgin olive oil or garlic-infused olive oil. Roast at 375°F/190°C until chicken is done.
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