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Monday, April 16, 2018

Baked chicken with Spinach and Cherry Tomatoes

Baked bird with Spinach and Cherry Tomatoes

guidelines for: Baked chook with Spinach and Cherry Tomatoes


1 3 to 4 pound organic roasting chook

2 onions, peeled and chopped

6 clove garlic

2 stalks of celery, chopped

1 big carrot, peeled and chopped

salt and pepper

1 rosemary sprig

2 bay leaves

24 cherry tomatoes

1 lb(s) child spinach

1. Preheat your oven to 300°F. Toss the onions, garlic, celery and carrot into a Dutch oven and lightly season with salt and pepper. add rosemary and bay leaf. Stir the greens. Season the bird and relaxation on pinnacle of the vegetables. cowl tightly with a near becoming lid and bake for ninety mins or so, till an instantaneous read thermometer shows one hundred sixty five°F. cover the chook with foil and rest on a plate for 15 minutes or so before cutting.

2. meanwhile area the Dutch oven over a medium burner and bring to a simmer. add the tomatoes and spinach. Stir until the spinach has wilted and the tomatoes have heated via. Season to flavor.

three. Slice the hen, putting off all the beef, toss with the spinach and tomato broth. Serve right away.

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