I know a few girls who wonder how I cook so deliciously, while they can’t cook at all…? Do you remember the movie called “Ratatouille”? I completely agree with the main idea of the movie that anyone can cook! The main thing is the desire!
When you’re baking, you just need to follow the recipe. When you’re cooking, you just need to follow the recipe…))) When you feel more comfortable and confident with the ingredients and spices in the kitchen, you can start improvising! You begin to feel the desire to experiment with different vegetables, meats and spices and create new dishes.
The easiest way to do so is to make one pan dish. It’s the perfect way for beginners to start cooking. Put together a good combination of vegetables and meat you like, cover with sauce and sent it to the oven.
I have a perfect recipe for you – my Herb Roasted Chicken with Fennel and Potatoes! Roasted chicken with fennel, potatoes and carrots covered with mix of rosemary, thyme and garlic will please you with their taste and aroma.
Ingredients:
10 pieces chicken thigh
2 lb. new potatoes
3 carrots
2 fennels
1 lemon
5 chopped garlic gloves
3 cups chicken broth
1 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon soy sauce
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
Zest of 1 lemon
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
3 tablespoons olive oil
Step 1
Mix together finally chopped rosemary and thyme and divide the ready mixture into two parts.
To one part add ½ teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of garlic powder and 3 tablespoons of olive oil.
To second part add dry white wine, chicken broth, Dijon mustard chopped garlic gloves, soy sauce, zest of one lemon, ½ teaspoon of salt and ¼ teaspoon of black pepper.
Clean the chicken from the skin (optional), excess fat and place it on the baking sheet. Cover the chicken with the herb-oil mixture on all sides.
Step 2
Clean the potatoes and cut them in half, peel the carrots and cut them into large pieces, cut the fennel into half circles and slice the lemon.
Place all the vegetables in a large, deep roasting pan, add a pinch of salt and mix them. Place the chicken on top of the vegetables, cover with the chicken broth mixture. Place the slices of lemon all over the pan (I also like to put a few bunches of rosemary on top of the chicken). Bake at 400 degrees for 45-50 minutes.
Enjoy!
Notes:
After 30 minutes of cooking check the amount of liquid. Add more chicken broth if needed.
I like to cook my chicken without the skin but it’s totally up to you.
If you don’t like to cook with wine, replace it with 3 tablespoons of lemon juice and extra ½ cup of chicken broth.
- 10 pieces chicken thigh
- 2 lb. new potatoes
- 3 carrots
- 2 fennels
- 1 lemon
- 5 chopped garlic gloves
- 3 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- Zest of 1 lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
- Mix together finally chopped rosemary and thyme and divide the ready mixture into two parts.
- To one part add ½ teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of garlic powder and 3 tablespoons of olive oil.
- To second part add dry white wine, chicken broth, Dijon mustard chopped garlic gloves, soy sauce, zest of one lemon, ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Clean the chicken from the skin (optional), excess fat and place it on the baking sheet. Cover the chicken with the herb-oil mixture on all sides.
- Clean the potatoes and cut them in half, peel the carrots and cut them into large pieces, cut the fennel into half circles and slice the lemon.
- Place all the vegetables in a large, deep roasting pan, add a pinch of salt and mix them. Place the chicken on top of the vegetables, cover with the chicken broth mixture. Place the slices of lemon all over the pan (I also like to put a few bunches of rosemary on top of the chicken). Bake at 400 degrees for 45-50 minutes.
- After 30 minutes of cooking check the amount of liquid. Add more chicken broth if needed.
- I like to cook my chicken without the skin but it’s totally up to you.
- If you don’t like to cook with wine, replace it with 3 tablespoons of lemon juice and extra ½ cup of chicken broth.
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