Cut your organic cleaned chicken into pieces. I remove the backbone and the breast meat from the ribs so as no stray tiny bones make it onto anybody’s plate. Lay them in your roasting pan and season with salt and freshly ground pepper. Toss in a slivered onion and drizzle with olive oil. Lay your chicken and onion out evenly and disperse your fresh clean tarragon and sage throughout, some under and some between the pieces of chicken. Add some white wine to the pan (careful not to rinse the seasoning off) and set into a preheated 400 degree oven until your chicken is brown and the juices and rendered. You will create a most spectacular sauce with which you serve the chicken. I roasted in the same oven, seasoned and oiled, quartered lengthwise, sweet potato, carrots and halved Brussel sprouts. The vegetables became deliciously caramelized at the edges and complimented the chicken. Yum.
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