This herb flavoured chicken roasted with garlic and bacon stays deliciously moist as it cooks in white wine or stock. Creamy mashed potatoes and a simple green vegetable make a perfect meal. I really like sauteed leeks with this so have separate postings for the mash and leeks.
When using chicken pieces I prefer to use thighs as I think they have more flavour but this will work well with breast. Leaving the bone helps to keep. the meat moist.
All the herbs used here are fresh- any combination of rosemary, thyme, parsley or oregano- will work.
This recipe will also do for six people simply by increasing the amount of chicken and maybe a few more olives.
4 pieces of chicken
¼ Cup olive oil
1 tbspn of chopped thyme
1 tbspn of chopped rosemary
1 tbspn of chopped parsley &/or oregano ( optional)
1 tbspn salt
Pepper
1/2 tsp chilli or hot pepper flakes
6 peeled garlic cloves
3 thick slices of bacon cut into 4cm pieces.
I cup dry white wine or stock or half and half
16 black olives
An hour before dinner
Heat the oven to 200C/400F/ gas mark 7
Toss the chicken pieces in the oil with the herbs, salt, and chilli and a good grind of pepper. Rub the mixture into the chicken.
Lay the chicken, with the skin side up in a shallow roasting tin.
Toss the garlic and bacon around the chicken.
Put the tin into the oven.
Prepare potatoes as for the recipe for mashing potatoes.
Prepare your green vegetable.
After the chicken has been in the oven for 20 minutes
Gently drizzle the wine/stock over the chicken and scatter the olives over.
Pop back into the oven for a further 25- 30 minutes until the chicken is cooked through and has a lovely golden skin.
While the chicken cooks cook your mashed potatoes.
Boil salted water for the green vegetable.
Check your potatoes, if cooked, drain and keep in the saucepan with the lid on.
10minutes before serving
Remove the chicken from the oven and let it stand, covered in foil, while you cook your green vegetable and mash the potatoes.
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