Herb roasted chicken looks very fancy, but it is easiest thing to make. With a quick burr of the food processor, all the preparation work is done, and the chicken is simply baked in the oven. It is a perfect dish for those busy week nights and you can even make the rub ahead of time. Paired with some quick-cooking, whole wheat couscous and a veggie, dinner can be on the table in 40 minutes, with about 10 minutes of busy time. That’s my kind of meal. I saved some of the rub to top the baked chicken with and while it was delicious and added some bright green color, it was a little too much garlic for my liking.



Ingredients:  4 servings  recipe from Martha Stewart

• 5 cloves garlic
• 2 inch piece of ginger
• 2 Tbsp orange juice
• 1 bunch of cilantro
• 1 Tbsp olive oil
• salt & pepper
• 1 whole chicken, broken down into 8 pieces

Place first 6 ingredients in food processor and process until smooth, about 1-2 minutes. Pre-heat oven to 450° F. Arrange chicken in a single layer on a baking sheet and coat with herb rub. Bake until chicken is cooked through, about 35 minutes. Prepare sides as chicken is baking and dinner is served!