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Roast chicken with herb butter
By Izo | July 15, 2008
Cooking Time 30 minutes
Ingredients (serves 4)
- 4 small (about 300g each) chicken marylands
- 1/4 cup fresh rosemary leaves
- 1 tbs olive oil
- Salt & freshly ground black pepper
- 1 (about 350g) swede, peeled, halved, cut into 1cm thick slices
- 2 large (about 200g each) carrots, peeled, cut into 2cm thick batons
- 4 yellow button squash, halved
- 25g butter, at room temperature
- 1 tbs finely chopped fresh chives
- 1 tbs finely chopped fresh continental parsley
Method
Place an oven rack in the highest position in the oven. Preheat oven to 230°C. Place the chicken in a roasting pan. Sprinkle with rosemary and drizzle with half the oil. Season with salt and pepper. Bake on the top shelf of preheated oven for 25 minutes or until brown and cooked through.
Meanwhile, arrange swede, carrot and squash in a roasting pan. Drizzle with remaining oil, and season with salt and pepper. Bake in oven for 20 minutes or until golden brown and tender.
Combine the butter, chives and parsley in a small bowl. Place chicken on serving plates and top with a spoonful of the herb butter. Serve immediately with roast vegetables.
Notes & tips
Leftovers: Use the rosemary sprinkled on roast vegetables.
Source
Australian Good Taste - June 2004 , Page 62
Recipe by Jane Charlton
