Herbed Chicken Dinner Recipe
Finally a Herbed Chicken Dinner recipe that your palate will fall in love with! If you have a lot of Chicken on hand then Herbed Chicken Dinner is the recipe you should opt for. It is an ideal Side Dish. Never ever miss out on this great Herbed Chicken Dinner recipe.
Ingredients
1/4 cup vegetable oil
Juice of 1 lemon
1 broiler-fryer chicken, cut in pieces
6 tablespoons butter, melted
3/4 cup firmly packed fresh parsley leaves
1 small garlic clove, cut in half
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
Black pepper to taste
3 qts. water
1 tablespoon salt
1 tablespoon vegetable oil
8 oz. spaghetti, fusilli or linguine, uncooked
Directions
In a small bowl, beat 1/4 cup oil and lemon juice with a fork.
Pour over chicken pieces.
Toss to coat evenly.
Refrigerate.
In a blender or food processor, combine butter, parsley leaves, garlic, 1/2 teaspoon salt, oregano, basil, thyme and pepper.
Cover and blend at high speed a few seconds until parsley is minced.
Set aside.
Broil chicken pieces skin-side up about 8 inches from heat 20 minutes or until golden brown.
Turn and broil 20 minutes longer, until golden brown.
During last 4 minutes of broiling, brush both sides of chicken pieces with 1/4 cup herb mixture.
At the time chicken pieces are turned, bring water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1 tablespoon salt and 1 tablespoon oil.
Gradually add spaghetti, fusilli or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Place cooked pasta in a hot serving dish.
Toss with remaining herb mixture.
Arrange chicken pieces around edge of casserole.
Serve immediately.
Makes 4 servings.
Pour over chicken pieces.
Toss to coat evenly.
Refrigerate.
In a blender or food processor, combine butter, parsley leaves, garlic, 1/2 teaspoon salt, oregano, basil, thyme and pepper.
Cover and blend at high speed a few seconds until parsley is minced.
Set aside.
Broil chicken pieces skin-side up about 8 inches from heat 20 minutes or until golden brown.
Turn and broil 20 minutes longer, until golden brown.
During last 4 minutes of broiling, brush both sides of chicken pieces with 1/4 cup herb mixture.
At the time chicken pieces are turned, bring water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1 tablespoon salt and 1 tablespoon oil.
Gradually add spaghetti, fusilli or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Place cooked pasta in a hot serving dish.
Toss with remaining herb mixture.
Arrange chicken pieces around edge of casserole.
Serve immediately.
Makes 4 servings.
