parsley

Roasted Chicken with Herb Butter

Making a good roasted chicken has a lot to say … It’s true! Chicken is a cheap meat, but it’s undoubtedly one of the most appreciated meat worldwide! There are millions of recipes with chicken and I bet each of one that enjoys a good roast, have that special recipe that is always better than others …

I don’t dispense a good roasted chicken … I love the flavor of the vegetables and the crunchy skin. But there are tricks, you know ??

This recipe for roasted chicken is different because the spices are all inserted between the skin and the meat … great isn’t it!

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INGREDIENTS:
1 Chicken
2 cloves of garlic
2 tbsp Butter
Salt and pepper
1 tbsp Oil
Zest of 1 lemon
Aromatic herbs to taste: I used thyme, parsley, basil, bay leaves and rosemary

In a bowl place the softened butter.
Chop the herbs finely and add them to the butter, lemon zest, salt and pepper and the finely chopped garlic. Mix well.
Place your fingers between the chicken skin and the meat. Start at the chest (it’s easier). Keep inserting your fingers and arranging space (carefully so that the skin does not tear).
Take portions of butter and put it in these spaces.
Put some butter in the cavity of the chicken.
Drizzle the chicken with a little olive oil and season with salt and pepper. Massage.
Take it to a preheated oven (200C) for 60-80 minutes (depending on it’s size).
Let it stand about 15 minutes before serving.
Serve with roasted vegetables.

Roasted Sea Bass with Walnuts and Parsley Pesto

INGREDIENTS:

For the pesto:
1 Bunch of parsley
5 nuts
5 tbsp grated parmesan
Salt and Pepper
2 cloves of garlic
1 cup of olive oil

1 sea bass 1.5 kg or in this case 3 500g
1/2 cup of olive oil
1 lemon
Salt and Pepper

Start by making the pesto. You can make it in advance and store in jars to use in sauces, pasta or fish with this case.
Put all in a blender, or if you prefer in a mortar and mash to the desired consistency.
Regarding the fish, all you have to do is put it in a roasting tray, add 3 tbsp of pesto, and rub on the skin and inside the belly of the fish.
Cut the lemon into slices and fills the belly, also putting some slices over.
Season with salt and pepper and drizzle with the olive oil.
Bake at 200 º C for 20 minutes (for fishes of 500g each ) or for a fish of 1.5 kg, 35 minutes.
Reserve about 5 to 10 minutes before serving.