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Herbed Roast Chicken
Ingredients
| 1 kg | chicken, quartered |
| olive oil | |
| 25 g | flour |
| 1/4 tsp | tyme |
| 1/4 tsp | oregano |
| 1/4 tsp | rosemary |
| 2 tsp | fresh parsley, chopped |
| 3 clove(s) | garlic, minced |
| 1 large | onions, peeled, sliced |
| 120 ml | chicken broth |
| salt and pepper, to taste |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to 170°C.
Pour olive oil into a heavy skillet, to a depth of 0.5 cm. Add garlic and chopped onion.
Combine flour, salt and pepper in a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.
Place chicken pieces into the skillet and brown on both sides. Transfer browned chicken and onion slices to a casserole dish.
Combine herbs and chicken broth and baste chicken with broth. Drizzle with a bit of oil as well.
Place the casserole dish in the oven and roast chicken for 50 minutes. Baste occasionally during the cooking.
Pour olive oil into a heavy skillet, to a depth of 0.5 cm. Add garlic and chopped onion.
Combine flour, salt and pepper in a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.
Place chicken pieces into the skillet and brown on both sides. Transfer browned chicken and onion slices to a casserole dish.
Combine herbs and chicken broth and baste chicken with broth. Drizzle with a bit of oil as well.
Place the casserole dish in the oven and roast chicken for 50 minutes. Baste occasionally during the cooking.
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