Monday, April 10, 2017

Cookbook Countdown #16: Roasted herbed chicken

I marinated the chicken fillets overnight and choose the
option of grilling the chicken instead of roasting.
marinate was olive oil (I used),
lemon juice, lemon rind, a couple of herbs
of your choice (I used mint, tarragon and coriander) - chopped,
salt and pepper.
 very simple to pull together and 
this will be a great dish to marinate ahead
and roast the chicken an hour before your
lunch or dinner party

Roasted (or Grilled) Herbed Chicken
Hugh Fernley-Whittingstall's River Cottage Every Day
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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1 comment:

Karen Luvswesavory said...

Hi Emily,
I'll never say no to roasted or grilled herbed chicken. So yummy !