Rating: Unrated
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For a delicious chicken dinner, try this roast chicken recipe from Minetta Tavern chefs Riad Nasr and Lee Hanson.

The Martha Stewart Show, March 2009, The Martha Stewart Show, Episode 4108

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Read the full recipe after the video.

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Servings:
2
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Ingredients

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Directions

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  • Preheat oven to 375 degrees.

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  • In a small bowl, stir together butter, chopped garlic, and chopped thyme until well combined. Gently pull the skin away from the breast of the chicken; rub butter mixture over breast.

  • Place rosemary and thyme sprigs, crushed garlic, and baguette in the cavity of the chicken; season with salt and pepper. Using kitchen twine, truss chicken.

  • In a large oven-proof skillet, heat clarified butter over medium-high heat. Add chicken; cook, turning, until browned on all sides, about 10 minutes. Transfer skillet to oven and roast, basting with pan juices, until it reaches 165 degrees on an instant-read thermometer, 30 to 35 minutes.

  • Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.

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Reviews (2)

Rating: Unrated
03/22/2009
I hope that Minetta Tavern alerts their guests about the "chef's treat" that is roasted with the chicken. Diners on a gluten-free diet may not be aware of this practice of adding a baguette and will suffer from cross-contamination.
Rating: Unrated
03/20/2009
It's a delicious recipe and faster than other roasted chicken!!