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Sunday, 14 August 2011

Roasted Chicken With A Twist (and Jardin Crop)

What do those ingredients have to do with a roasted chicken? A lot according to the Reverse Diabetes Winter 2010 edition (more on this cookbook at World Diabetes Day).

Kitchen Tip: Blend herbs and garlic with 1/2 cup cream cheese and 3 Tbs sour cream, salt, pepper and lemon zest and push the mixture under the chicken skin, covering breasts and thighs evenly.

After that you roast the chicken at high temperature (425) for 30 minutes, then reduce the oven to 325 and continue roasting until done.

Result is a very moist roasted chicken. The cheese sauce melts through the process, but does not overwhelm the chicken taste. Try it out.

So, the chicken is almost ready, but what to have with it? Snow peas have now grown to pods, so I picked up all the thick ones and opened them up gaining a whole bunch of fresh peas. Those were lightly cooked with a bit of water and butter, making for a deliciously fresh accompaniment.

Jardin crop also yielded some small beats and chard leaves cooked all together for a delicious dinner of roasted chicken and jardin crop.


Anita said...

Chicken looks and sounds yummy!!

somerville kitchen said...

Thanks, wait to see what happens with the leftovers tonight