Roasted Free-Range Chicken With Succotash And Parsley Vinai

Course : Chicken
Serves: 1
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2 medium free-range roasting chickens -- Legs And Thighs removed
2 Tablespoons olive oil
1 Tablespoon chopped fresh thyme
1 Tablespoon freshly ground black pepper
1 recipe Sweet Corn Succotash
1 recipe Parsley Vinaigrette

Preparation / Directions:

Preheat the oven to 350°F. Rinse chickens and pat dry. Rub with oil and sprinkle liberally with thyme, pepper and kosher salt. Put in a roasting pan backbone down and cook for 45 minutes, or until juices run clear when pierced around thigh bone. Remove from oven and carve breast meat. Serve over succotash, drizzled with vinaigrette. Sweet Corn Succotash 3 slices bacon, diced 1 red onion, diced 1 leek, white part only, washed well and diced 2 cups fresh corn kernels 1/4 cup chicken stock 1 tablespoon unsalted butter In a skillet cook bacon over moderate heat until fat is rendered. Add onion and leek and cook until soft. Add corn and cook until soft. Add stock, butter and salt and pepper to taste and cook until hot.


Nutritional Information:

257 Calories (kcal); 27g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium

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