source: Great American Recipes
History of chicken
The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. For thousands of years, many different kinds of chicken have been eaten across most of the Eastern hemisphere, including capons, pullets, and hens. It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Chicken In The U.S
In the United States in the 1800s, chicken was more expensive than other meats and it was “sought by the rich because [it is] so costly as to be an uncommon dish.” Chicken consumption in the U.S. increased during World War II due to a shortage of beef and pork. In Europe, chicken consumption overtook beef and veal in 1996, linked to consumer awareness of bovine spongiform encephalopathy (mad cow disease).
357 million tonnes of meat were produced in 2021, 53% more than in 2000, with chicken meat representing more than half the increase. Chicken meat was the most produced in 2021 just ahead of pig meat. (Wikipedia)
Ingredients
2 tablespoons butter
1 teaspoon dried sage
1 clove garlic, crushed
1/8 teaspoon black pepper
1 whole chicken (3 lb. 5 oz.)
1 teaspoon dried rosemary
1 onion, peeled
2 cups chicken broth
6 ounces new potatoes, parboiled
3 bell peppers, deseeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 tablespoon olive oil
flat-leaf parsley sprigs, to garnish
Directions
To make this recipe for Herb-Roasted Chicken, start by preheating the oven to 375 degrees. In a small bowl, combine butter, sage garlic, and pepper. Carefully loosen the skin from the breast, being careful not to tear it.
Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
Place the chicken in a roasting pan and pour broth into the pan. Cover the pan with foil and roast for one hour.
Finishing It Up…
Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
Meanwhile, place the parboiled new potatoes, peppers, zucchini, and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35-40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.
Enjoy!
Also, try; Chicken & Broccoli Alfredo