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Garlic Roasted Chicken With Lemon Herb Gravy ChickenJancsi, Carol
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
Quick Chicken Lasagna ChickenJancsi, Carol
Red Curry - Coconut Chicken ChickenJancsi, Carol
Roasted Chicken With Garlic - Balsamic Sauce ChickenJancsi, Carol
Ryan's Pie ChickenJancsi, Carol
Sante Fe Chicken ChickenJancsi, Carol
Savory Chicken Crescent Squares ChickenJancsi, Carol
Southwestern Chicken Thighs With Rice And Beans ChickenJancsi, Carol
Summer Chicken Breasts ChickenJancsi, Carol
Tandoori Chicken Breasts 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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Founded April 13, 2006