Grandma's Roasted Chicken

This dish is naturally gluten free as long as the dried herbs that you select are gluten free.  McCormick herbs are gluten free.  Over the years I have made some very minor alterations to this Roasted Chicken recipe, but I must still give deference to my maternal grandma, Marietta, for this one!

Grandma's Roasted Chicken
6 Split Chicken Breasts on the bone with skin
6 pads of Herb Butter (Recipe below)
6 Tblspns.  Dried Parsley
6 Tspn. Dried Basil
1 Tblspn.  Dried Oregano
1 Tblspn. Dried Rosemary
2 Tblspn. Salt
3 Tblspn. Black Pepper
3 Tblspn. Paprika
1/4 Cup Extra Virgin Olive Oil

Rinse and pat dry chicken breasts and layout on a baking sheet.  Use a large enough baking sheet so that there is space between the breasts.  This will allow for better browning.  Place one pad of the Herb Butter between the skin and the meat of each chicken breast.  (You will sometimes have to lift the skin and separate it from the meat to make a pocket.)  Divide the Extra Virgin Olive Oil among the chicken breasts by drizzling it over the top of each chicken breast and rubbing it and all over the skin.  In a small bowl, combine the dried parsley, basil, oregano, rosemary, salt, pepper and paprika.  Liberally rub the seasoning mix over the skin of each of the chicken breasts.  Cover and let stand in Refrigerator for at least 2 hours.  (You can cook the chicken after seasoning, but the meat will have greater flavor the longer it stands with the dry rub prior to roasting.)

Remove seasoned chicken breasts from refrigerator 30 minutes prior to roasting.  Preheat the oven to 450 degrees.  When oven reaches temperature, place the chicken breast on middle shelf and allow to cook at 450 until the skin becomes golden brown and crispy.  Reduce temperature to 425 degrees and finish cooking.  (Total cooking time is usally 40 -  50 minutes depending on the size of the chicken breasts).

Note:  The side dishes pictured are the Asparagus Parmigiano Risotto (Recipe posted here on December 18, 2009) and Drunken Braised Zucchini (Recipe below)

Herb Butter

1 Stick of softened (not melted) unsalted butter
1 Tspn. Salt
1 Tspn.  Black Pepper
1/2 Small Garlic Clove finely minced
1/2 Small Shallot finely minced
1 Tspn.  Dried Parsley
1/2 Tspn. Dried Basil
1/4 Tspn. Dried Oregano
1/4 Tspn.  Dried Rosemary
1/4 Tspn. Dried Marjoram

Using a Mortar and Pestel combine all of the above ingredients into the softened unsalted butter.  When thoroughly combined, place the Herb Butter onto a piece of saran wrap and form into the shape of a log.  Wrap tightly and allow to harden in refrigerator. 

Note:  Fresh Herbs can be used in this dish, but I find that the butter holds longer and becomes infused with more flavor from the dried herbs.

Drunken Braised Zucchini 

6 Small to Medium Zucchini cleaned and sliced into 1 inch thick rounds
1 Medium Shallot chopped
1 Small Garlic Clove minced
Sea Salt and Freshly Ground Black Pepper to taste
4 Tblspn. finely grated Parmigiano cheese
4 Tblspn. Extra Virgin Olive Oil
1/4 Cup Sherry

Heat Extra Virgin Olive Oil in a skillet over medium high flame.  Add Zucchini, Shallot and Garlic to hot oil.  Allow the Zucchini to braise to a golden color and then stir to braise both sides.  (Do not add salt during braising process as it will cause the vegetbable to emit fluid and will prevent adequate carmelization of the Zucchini.)  Reduce flame to medium low and add Sherry.  Scrape the bottom of the pan to incorporate flavors.  (This process is known as deglazing the pan.)  Allow Zucchini to simmer until the Sherry is cooked off.  Reduce heat to a simmer.  Season to taste with Sea Salt and freshly ground Black Pepper.  Sprinkle the Parmigiano cheese over the top and serve.