good recipe on roasting chicken pieces?

[Jenny]

Christopher : err..chicken pieces not a whole chicken but the recipe seems easy. thanks :]

[BojanJ]

Try enter that question one Google or Yahoo search.I'm sure you'll find something there.

[Christopher]

I love this recipe and use it all the time at home... Enjoy:

-Take a whole chicken and tie it as you would for any roast chicken
-lightly crack on some black pepper and season with salt
-in the cavity, add 2 sprigs each of Rosemary and Thyme, 1/2 a bunch of parsley, and 1 sliced red onion
-place on a roasting pan on a bed of 2 Lbs of Mire Poix (1 Lb Onion, 1/2 Lb of Carrot, and 1/2 Lb of Celery)
-Roast at 350 for about 1 1/2 hours or until the bird reaches an internal temperature of 180 degrees in the thigh meat

[CeMeC]

I usually use the the thighs and drums, as the breast pieces tend to finsih a little dry.

I place my pieces in bowl I season with sea salt, freshly ground pepper, oregano, paprika, squeeze of half a lemon, a splash of good red wine, fresh rosemary leaves, thyme leaves ( I roughly bruise the leaves so they release there flavors), two cloves of fresh crushed garlic, two table spoons of Olive Oil. If you like you can also add some chicken boullion powder, f you do, use less salt. Remember, don't be heavy handed, every thing in moderation.

I give them a toss around with my hands, cover with cling wrap, and into the fridge for a couple of hours. Before I put them in my baking dish, I give them another good toss.

Into a preheated oven 325 to 350F. Let them cook one side, before turning them. At times I find I have to drain off some of the excess liquid.

When I plate, I would have a side of baked sweet potato, pumpkin, potato, and a tossed salad with a vinagerette of balsamic, olive oil, 1/2 teaspoon of Dijon mustard, a pinch sea salt and freshly gorund pepper, mix well and add to your salad. with any salads, I add my dressing just before I am ready to serve, toss it.

Your dressing should be enough to coat, not for te salad to swim in it.

In my salad it's (when I let my head get away from my broain), I rip romain lettuce, finelly slice half a fennel bulb, finely slice a small red or spanish onion, black Kalamata olives, diced roman tomatoes (the bell looking ones).

You can even serve with mashed garlic roasted, potato and sweet potato. If this bit sounds confusing, email me, and I will tell you.

Chris