Herb-roasted Chicken

Herb-Roasted Chicken Recipe with Tomatoes and White Rice

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Herb-roasted chicken is a classic dish that is loved by many for its flavorful and aromatic taste. This recipe combines the juicy and tender chicken with a blend of fresh herbs and spices, creating a dish that is both comforting and satisfying.

History

The history of herb-roasted chicken dates back to ancient times when herbs were used to enhance the flavor of meats. The combination of herbs such as rosemary, sage, and parsley with chicken has been a popular choice for many centuries, making it a timeless and beloved dish.

Ingredients

3 lb (1.36 kg) chicken, cut into serving pieces
3 medium tomatoes, sliced
0.25 cup parsley, chopped
1.25 cup chicken broth or stock
1 tbsp fresh rosemary
1 tbsp fresh sage, chopped
hot, cooked brown or white rice
parsley, chopped
salt and pepper to taste

How to prepare

Heat the pressure cooker and add butter to it. Brown the chicken.
Remove the chicken and sauté the onions until they turn golden brown.
Add tomatoes, parsley, chicken stock, salt, and pepper.
Add the chicken and herbs.
Close the lid and bring it to high pressure. Cook for 15 minutes.
Release the pressure, remove the lid, and serve with either brown or white rice.

Variations

Substitute the chicken with turkey or pork for a different flavor profile.
Add vegetables such as carrots, potatoes, or bell peppers to the dish for added nutrients and texture.
Experiment with different herbs and spices to create a unique and personalized flavor profile.

Cooking Tips & Tricks

Make sure to brown the chicken before adding it to the pressure cooker to seal in the juices and enhance the flavor.

- Sautéing the onions until golden brown will add a rich and caramelized flavor to the dish.

- Adding fresh herbs such as rosemary and sage will elevate the taste of the chicken and give it a fragrant aroma.

- Cooking the chicken in a pressure cooker will help to lock in the moisture and ensure that the meat is tender and juicy.

Serving Suggestions

Serve the herb-roasted chicken with a side of hot, cooked brown or white rice and garnish with chopped parsley for a complete and satisfying meal.

Cooking Techniques

Browning the chicken before cooking will enhance the flavor and texture of the meat.

- Cooking the chicken in a pressure cooker will help to lock in the moisture and ensure that the meat is tender and juicy.

Ingredient Substitutions

Substitute fresh herbs with dried herbs if fresh herbs are not available.

- Use chicken broth or vegetable broth instead of chicken stock for a different flavor profile.

Make Ahead Tips

Prepare the herb-roasted chicken ahead of time and store it in the refrigerator for up to 2 days before reheating and serving.

Presentation Ideas

Serve the herb-roasted chicken on a platter with a garnish of fresh herbs and a side of rice for an elegant and appetizing presentation.

Pairing Recommendations

Pair the herb-roasted chicken with a side of roasted vegetables or a fresh salad for a well-balanced and satisfying meal.

Storage and Reheating Instructions

Store any leftover herb-roasted chicken in an airtight container in the refrigerator for up to 3 days.

- Reheat the chicken in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin A: 15% of daily value

Vitamin C: 20% of daily value

Iron: 10% of daily value

Alergens

Contains: None

Summary

This herb-roasted chicken dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy and nutritious meal option.

Summary

Herb-roasted chicken is a delicious and nutritious dish that is perfect for any occasion. With a blend of fresh herbs and spices, tender chicken, and a side of rice, this dish is sure to be a crowd-pleaser. Enjoy the flavors and aromas of this classic recipe with your family and friends.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Margaret, who lived in a quaint little cottage in the countryside. Margaret was an incredible cook, and she always welcomed me with the most delicious homemade meals.

On this particular day, Margaret had invited me over for lunch, and as I walked into her kitchen, I was greeted by the most amazing aroma. She had just taken a beautiful golden-brown chicken out of the oven, and it was surrounded by a medley of fresh herbs and vegetables. The chicken was perfectly roasted, with crispy skin and juicy meat that practically fell off the bone.

I couldn't resist asking Margaret for her recipe, and she graciously shared it with me. As I watched her prepare the dish, I knew that I had to learn how to make it myself. Margaret explained that the key to the recipe was to use a variety of fresh herbs, such as rosemary, thyme, and sage, to infuse the chicken with incredible flavor.

I went home that day with a newfound determination to master the art of herb-roasted chicken. I spent hours pouring over cookbooks and experimenting in my own kitchen, until I finally perfected the recipe to my liking. Over the years, I have made this dish countless times for my family and friends, and it never fails to impress.

The first time I made herb-roasted chicken for my family, they were blown away by how delicious it was. The chicken was tender and flavorful, with a perfect balance of herbs and spices. My children couldn't get enough of it, and they begged me to make it again and again.

As I continued to make herb-roasted chicken, I began to add my own personal touches to the recipe. I found that adding a squeeze of lemon juice and a sprinkle of garlic powder enhanced the flavors even more. I also started experimenting with different vegetables to roast alongside the chicken, such as potatoes, carrots, and onions.

One of my favorite memories of making herb-roasted chicken was when my grandchildren came to visit. They were so excited to help me in the kitchen, and I loved teaching them how to prepare the dish. We spent a wonderful afternoon together, chopping herbs, seasoning the chicken, and roasting it in the oven until it was golden and crispy.

As the years went by, I shared my recipe for herb-roasted chicken with friends and neighbors, who all raved about how delicious it was. I even entered a cooking competition at the local fair, where my herb-roasted chicken took first prize. I was thrilled to receive recognition for a dish that had become such a beloved staple in my kitchen.

Now, whenever I make herb-roasted chicken, I think back to that summer day at Margaret's cottage and how her recipe inspired me to create my own version of the dish. Cooking has always been a passion of mine, and I am grateful for the opportunity to share my love of food with those around me.

In the end, it is not just the taste of the herb-roasted chicken that brings me joy, but the memories and connections that have been forged through the act of cooking. Food has a way of bringing people together, and I am grateful for the opportunity to create delicious meals that nourish both body and soul. And for that, I will always be thankful to Margaret for sharing her recipe with me that fateful day.