My little herb garden at the balcony has been very handy this summer. I have got mint, basil, thyme, rosemary, origano, parsly, coriander and spring onion, which is a big collection. So far, mint and basil are the easiest to grow in a pot. Parsly and coriander has been difficult. They always dry out if there is couple of hot days and I forgot to water them in time. It doesn’t stop me from trying though. Having continuous supply of herbs is so good.
Chicken maryland (2), mushrooms (6), olives (a handful), onion(1), garlic (2 cloves), dry white wine (a splash), origano (2 sprigs), rosemary (1 sprig), thyme (6 sprigs), chilli power (1 teaspoon), salt and pepper.
What to do:
- Preheat to oven to 220 degres Celsius.
- Rub chilli power, salt and pepper on the chicken, set aside.
- In a hot pan, add some cooking oil and cook mushrooms and onion until they are soften.
- Add chicken and fry until both sides looks golden brown.
- Add olives and a splash of dry white wine. Cook under high heat until the wine has been vaporized.
- Transfer everything into a baking dish, add the fresh herbs.
- Roast until the juice come out the chicken runs clear. (about 1 hour, depend on the size of the chicken)