Rebecca prepared this recipe for our Sunday dinner this week – it’s simple and really tasty! We’ve actually had this several times before, with minor variations. Now we realized we shouldn’t just keep it to ourselves.

The chicken is baked in its own juices which makes it nice and tender. We had this with steamed green and yellow beans, and a salad mix. Cooking is so much fun in the summer when we have lots of fresh vegetables and herbs.

Here’s the recipe.

Easy Basil Chicken
Ingredients:
1/2 bunch (22 g) fresh basil, roughly chopped
1/2 bunch (22 g) fresh parsley, roughly chopped
3 cloves garlic
1 tbsp Himalayan pink salt
3/4 tsp ground black pepper
1 free-range chicken (5-6 lb)
Instructions:
1. Put the first five ingredients into a food processor and pulse until the herbs and garlic are well minced.
(If you don’t have a food processor, you can mince them with a knife on a cutting board, and mix in the seasonings afterward.) Preheat oven to 350 °F (175 °C).
2. Rinse chicken and cut into serving size pieces. (Save the wing tips and back for making stock.) Put chicken pieces into a roasting pan.
3. Add the herb mixture to the chicken and toss to coat the meat in seasoning. Put the cover on the pan.
4. Bake at 350 °F (175 °C) for 1 hour or until the juices run clear. Then uncover the pan and turn the broiler on. Broil for 10 minutes to crisp up the chicken pieces.
5. Enjoy!