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Grilled Chicken Breasts Stuffed With Ham And Saga Blue Cheese ChickenJancsi, Carol
Herbed Roasted Chicken With Mustard Marinade ChickenJancsi, Carol
Lemon-oregano Chicken ChickenJancsi, Carol
Lillian Zacky's Garlic Chicken ChickenJancsi, Carol
Linguine With Chicken And Cilantro-peanut Sauce ChickenJancsi, Carol
Mediterranean Chicken With Feta Cheese ChickenJancsi, Carol
Old-fashioned Chicken Potpie With Chive Mashed Potato Crust ChickenJancsi, Carol
Orange-crumbed Baked Chicken ChickenJancsi, Carol
Peanut Chicken ChickenJancsi, Carol
Pollo Valdostana ChickenJancsi, Carol
Brandy Cream Sauce SaucesJancsi, Carol
Pulled Chicken Sandwich LunchJancsi, Carol
Quick Chicken Lasagna ChickenJancsi, Carol
Red Curry - Coconut Chicken ChickenJancsi, Carol
Roasted Chicken With Garlic - Balsamic Sauce ChickenJancsi, Carol
Roasted Cornish Hens With Lemon And Rosemary Poultry: OtherJancsi, Carol
Ryan's Pie ChickenJancsi, Carol
Salsa Chicken With Guacamole MexicanJancsi, Carol
Sante Fe Chicken ChickenJancsi, Carol
Savory Chicken Crescent Squares ChickenJancsi, Carol
Full Page 4 x 6 5 x 7

1 chicken, about 4 lbs.
Salt and freshly ground pepper, to taste
8 fresh thyme sprigs
6 garlic cloves
3/4 lb. baby carrots
1/4 cup extra-virgin olive oil
1 cup chicken stock
2-3 tsp. balsamic vinegar

Let chicken stand at room temperature 45 min. Preheat oven to 375°F. Rinse chicken inside and out with cold water; pat dry with paper towels. Trim off and discard excess fat. Season chicken inside and out with salt and pepper. Place 4 thyme sprigs in body cavity. Place chicken in an oval roaster. Scatter garlic, carrots and remaining 4 thyme sprigs around chicken. Drizzle chicken and vegetables with olive oil. Cover and roast 1 hr. Uncover pan and preheat broiler. Broil chicken 4" from heat source until skin is golden and an instant-read thermometer inserted into thickest part of thigh, away from bone, registers 170°F, 10-15 min. Transfer chicken and carrots to a warmed platter (leave garlic in pan), cover loosely with foil and let rest 15 min. Remove thyme sprigs from pan and skim fat from pan drippings. Add stock, bring to a boil over medium-high heat and cook, stirring to scrape up any browned bits from the pan bottom. Puree mixture with a blender or stick blender until smooth. Add vinegar and season with salt and pepper. Carve chicken and pass sauce alongside.

Serves 4
Keywords: chicken   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 09, 2009 by deebeeeff     Last Updated: October 25, 2014
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