I was watching Rachel Ray and chef Richard Blais was on and he made a really nice, interesting and healthy chicken dinner. I made a few of his side dishes that are suppose to go with the chicken and each one was FORKING DELICIOUS! I highly recommend his tomato celery salad (would come out better with a leafy Chinese celery or you need like three celery for enough leaves)) I also recommend his salsa verde (best I ever tasted). My idea of serving size might differ from your idea of serving size. This made 6 – 4 oz dinners and two 3oz lunches for me.

Ingredients for around 6 servings

1 whole chicken (I used a fryer because that is all they sell here) (you need to remove the spine and spatchcock it)

1 Tablespoon fennel seeds

1 Tablespoon dried oregano

1/2 Tablespoon dried basil

1/2 Tablespoon garlic powder

1/2 Tablespoon onion flakes

salt & pepper

2 Tablespoons butter (I used canola oil)

Directions

Set oven to 375 degrees F.

Blot off the chicken with a towel to dry it.

In a small mixing bowl add all the spices and coat chicken with the spices on both sides.

Heat up a fry pan with the butter on medium high.

Put the chicken skin side down in the pan for 5 minutes.

Remove from pan and place on a pan in oven till done.

Recipe reads 25-35 minutes but mine took 70 minutes….(I cooked it till it got to 170 in the thigh) … I’m thinking mine took longer because I didn’t flatten out the chicken enough…or maybe because my oven sucks????

AnyWHO – It came out FORKING DELICIOUS!

A special THANKS! to chef Richard Blais for sharing his Forking Delicious recipes!