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Herb Roasted Chicken
  • 4-6 Boneliss Chicken Breasts
  • 1 Med Onion, cut into ½ into dice
  • 2 Carrots, peeled and cut into ½ dice
  • 3 Ribs celery, cut into ½ inch dice
  • 2 Bay Leaves
  • 3 Cups Chicken Stock
  • 1 Cup Dry white wine (optional)
  • 4 tbsp Extra-virgin Olive Oil
  • 2 tbsp Rosemary
  • 2 tsp Sage, Finely chopped or ground
  • 2 Cloves Garlic, Smashed or finely chopped
In a small bowl combine the rosemary, sage, garlic, and olive oil. Season the chicken with salt and pepper. Rub mixture under the chicken skin and drizzle on top. If you use skinless chicken just pour on and rub. The idea is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Place the diced veggies and bay leaves in a 9x 13 inch roasting pan roasting pan. Add chicken stock and arrange the chicken on top of the veggies and place in the preheated oven. After 30 minutes remove the chicken from the oven, turn the pieces, add the optional white wine or more chicken stock and return to the oven and continue baking for another 45 minutes. **Note: This recipe can be done in a crock pot on high for 7-8 hours until chicken reaches 160-170 degrees.
Provided by:
Peggy Jo Goodfellow, Staff

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