This recipe does take a bit of time to bake for the middle of the week, but the time in the oven will easily be made up by the lack of time spent preparing the dish. For some reason, we haven’t eaten a ton of chicken lately, but I had picked up some pastured chicken breasts from Valley View Farms a couple of weeks ago, stowed them in the freezer, and gratefully remembered them when the weather cooled just enough to want the oven on. These would also come out fantastic from the slow cooker—Just prepare as directed (maybe adding a bit extra liquid), but in your slow cooker, then cook on low for 8 hours. I always cut the meat off for our meal and immediately add the bones to our stock container in the freezer—A tupperware the proper size so that I know when it is full it is time to make stock.
Herb Roasted Chicken
- 3-4 medium bone-in chicken breasts (Valley View Farms)
- 1/2 c. white wine (I used Autumn Gold from Vyncrest)
- 1 onion (Heritage Farm CSA)
- 1 head garlic (Apple Ridge Farm)
- handful fresh oregano (my garden)
- handful fresh thyme (my garden)
- handful fresh rosemary (my garden)
- handful fresh sage (my garden)
- salt & pepper to taste
- Preheat oven to 350°.
- Place chicken in covered baking dish and sprinkle with salt and pepper.
- Peel garlic cloves, then add whole cloves around chicken.
- Peel and roughly chop onion, add to baking dish.
- Spread fresh herbs sprigs on top of chicken.
- Pour wine over chicken and herbs.
- Bake 40 minutes, or until chicken is cooked through.
- Serve with oven roasted veggies (just pop a pan of chopped root veggies in the oven next to the chicken) and sautéed greens.