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This is a variation of my husband’s favorite chicken meal, that I make often on the weekends. Growing up, my family always had one big chicken dinner like this, once a week. Nothing compares to walking into a house filled with the scent of bread baking in the oven, together with a big chicken meal beside it. You can use a big oven safe dish that has a lid, or you can get the big oven safe plastic baking bags. If I have guests coming for dinner, I double the recipe, and you can use the big turkey bags instead. Since the chicken meal is heavy, I like to pair a few salads with the meal. I like to cut up cucumbers, tomatoes, minced onion, and sometimes green or black olives, mixed with a drizzle of olive oil, few tablespoons of lemon juice, salt and pepper, and some fine herbs (either finely chopped, or dried). I also like a simple spring salad mix, with feta, toasted pine nuts, and dried cranberries, or fresh blueberries, and a light vinaigrette. A white wine that we recently discovered, that would pair nicely with this meal, is Pianello Soave. It has light, zippy citrus and floral notes, that are refreshing for a summer evening meal.Let me know what you think when you make this meal, I love to hear variations that my readers have used! Bon Apetit!
- 1 whole chicken
- 1 onion-chopped
- 1 large shallot-chopped
- 5-6 large potatoes-cut into bite size pieces
- 5-6 small zuccini
- 5 roma tomatoes
- 3-4 cloves crushed garlic
- 2 cups chicken stock
- 1 cup white wine (chardonnay is good)
- 3 T. Balsamic Vineger
- 4-5 T olive oil-drizzled over chicken and veggies
- 1 t. Garlic Powder
- 1 t. Saffron
- 2 T Kosher salt or to taste
- 1 t. freshly ground pepper
- 1 T oregano leaves (not ground)
- 2 t. Margoram
- 1 t. Chervil or parsely
- 2 T Fine Herbs
Place chicken in breast side down first, and then layer veggies all around. add spices and all liquids and stir.
Bake on 350 for 1 hour-then turn chicken, cover and bake another 45 minutes-then remove lid for the last 15 minutes.
Serve over pasta, or rice