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Herb Roasted Chicken

with Chicken

Few cooking aromas can top chicken roasting in the oven. We've added marinated olives to our version that infuse their flavor throughout the dish, resulting in a supremely juicy and delicious chicken. Add a few of our crispy polenta fries on the side and you’ve got a quick and delicious dinner that's perfect for every season.

Ingredients

  • chicken

    chicken spice rub
    ( Fennel seed, anise seed, white pepper, salt, and curry powder.)

    caramelized onions

    lemon

  • polenta fries
    ( Stone ground corn, water, milk, garlic, rosemary, mozzarella cheese, and parmesan cheese)

    brussel sprouts

    potatoes

    olives

    rosemary

Kids icon

Getting Your Kids Involved:

If you have a child safe knife, have kids help cut the polenta fries. Grab a ruler and have them measure the size of the fries and remind them that cooking uses math skills, too!

Encouraging Picky Eaters:

*If you don't have an ovenproof pan (i.e. cast iron or Le Creuset), transfer the chicken and the vegetables to a lightly oiled baking dish before placing in the oven. 

What You Need

Rolling Pin (or wine bottle)
Cutting Board
Salt
Pepper
Large Pot
Medium Pot
Medium Sauce Pan
Large Saute Pan
9"x9" ovenproof baking dish
Chef's Knife
Spatula
Medium Bowl
Large bowl
Mixing Bowl
Paper Towels

Instructions

1Step One

Preheat the oven to 425˚ F. Warm 1 tablespoon of olive oil in ovenproof sauté pan* over medium heat. Season the chicken breast lightly with the chicken seasoning mix. When the oil is very hot, sear the chicken, skin side down, in the oil. When the breasts are golden brown (approximately 4-5 minutes) turn over and cook for 1 minute longer (to get a perfect sear, resist the urge to touch the breast until it’s time to flip it).** Remove from heat.

2Step Two

Cut the lemons, brussel sprouts, and potatoes in half. Add the chopped produce, the carmelized onions and the olives to the pan with ¼ cup of water. Roast in the oven for 15-20 minutes or until the chicken is cooked through.

3Step Three

Slice the polenta into “fries”, approximately ¼” in width. Warm 1 tablespoon of oil in non-stick sauté pan set over medium heat. Sauté the polenta fries until golden brown on all sides, adding a little more oil to the pan if the fries begin to stick. Remove fries from the pan, lay on paper towels to absorb any extra oil and sprinkle with salt.

4Step Four

Serve the roasted chicken and vegetables accompanied by the polenta fries. Enjoy!

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Tips icon

Tips

  • **Don’t crowd the pan! If your sauté pan is too small, resist the urge to cram. Instead, cook the chicken in two batches. An over-crowded pan will just steam the meat and you won’t get the crispy brown sear you’re looking for. 
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