How many new ways can we reinvent chicken? Chicken has become a stable in the rotation of dinner choices in my house. It is low fat and filling. Spring time and the herb garden have provided a fantastic way to add flavor (and color) to the dish. We used a Green Mountain Grill Pellet smoker to add even one more layer of flavor.
Start with fresh herbs and about 2 TBSP of unsalted butter. I use the Digital kitchen scale to weigh out 25 g of fresh herbs, and the Food Chopper to chop, then mix into the melted butter in the 3 cup prep bowl. Set aside. You can use any of the following herb combinations:
- Lemon Balm and Sage
- Oregano, Thyme, Basil, and Rosemary
- Rosemary and Lemon
- Basil and Lemon
- Mint, Lemon, and Garlic
- Garlic, Lime, and Oregano
Tools:
- Prep Bowls
- Digital Scale
- Cutting Mat
- Mix N Scraper
- Chef’s Knife
- Roaster Pan
Butter the inside and outside of the chicken skin with the herbed butter. Bake in the Roaster at 350 deg for 20 min per pound.
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