Something about roasting things makes them so much better and chicken is no exception. Before fall and winter hit, I harvested some of my herbs to use and marinade the chicken. The butter and coconut oil to also help keep the bird moist. I like to put these in a baking dish small enough to keep them from just touching. I also hit it with chicken broth to keep it moist and from burning on the bottom.
Ingredients:
Organic Chicken Breasts
Rosemary
Thyme
Oregano
1 clove of minced garlic
1tbs of GF Stone Ground Mustard
1tbs of Organic Butter/Ghee
1tbs of Coconut Oil
Chicken Broth
Kosher Salt and Pepper to taste
Directions:
Marinate your chicken breasts with the mustard, melted butter and minced herbs for up to 24hrs.
In a 400 degree oven add you chicken to a smaller dish but not touching and your 1tbs of Coconut Oil and cook for 40mins – 50mins. Add chicken stock every 10mins or so to maintain moistness.
The herbs really make this dish with that touch of zing from coarse grain mustard and the juiciness from the roasting make this dish stand out despite how easy it is.
Roasted 420 Chicken
Ingredients: 2 chicken breasts 1 tbs ea Rosemary, Thyme, Sage, Lemon verbena 2 cups chicken stock 1/2 lemon squeezed 1 tsp Slap yo Mama seasoning (order on amazon) or use cayenne or Tabasco 1 tbs coarse grain mustard
Marinated 420 Chicken
Directions: 1. 1 Day in advance of cooking …trim chicken breast to your satisfaction and place it into a ziplock bag, add everything but the herbs with a pinch or two of salt. 2. Day of cooking… chop herbs and add to bag while you work on your other sides. 3. 50 mins before your’e ready to eat add a dash of olive oil and all the ingredients into a baking dish (just big enough for the chicken) 4. Roast at 400 for 40-50 mins until juices run clear and chicken is done.
