How to Make Lemon Herb Roasted Chicken

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Stanford Introduction to Food and Health

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Stanford University

Stanford Introduction to Food and Health

8071 ratings

Around the world, we find ourselves facing global epidemics of obesity, Type 2 Diabetes and other predominantly diet-related diseases. To address these public health crises, we urgently need to explore innovative strategies for promoting healthful eating. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease. In this course, learners will be given the information and practical skills they need to begin optimizing the way they eat. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. By the end of this course, learners should have the tools they need to distinguish between foods that will support their health and those that threaten it. In addition, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives. View the trailer for the course here: https://www.youtube.com/watch?v=z7x1aaZ03xU

From the lesson

Cooking Workshop

A few years ago, a friend of mine started a healthy eating and fitness website called Grokker. She asked me to make some instructional cooking videos and generously agreed to share some of them with you. Thanks, Lorna! (If you like this section, you can find many more great videos on cooking and fitness at Grokker.com)

How to Make Lemon Herb Roasted Chicken6:41

Meet the Instructors

Maya Adam, MD
Lecturer
Stanford School of Medicine

[MUSIC]

Hi, I'm Maya.

Welcome to my kitchen.

A few years ago, we decided to plant a vegetable garden outside.

We put in some zucchini's and some fresh herbs.

And a funny thing happened.

Our children who are sometimes a little bit picky about the vegetables,

they got really excited about vegetables.

One of the side effects was that we had a lot of extra herbs.

And so we had to come up with a way to use all of these extra

herbs because it just broke my heart to see them go bad in the refrigerator.

So we came up with a very simple chicken recipe where you basically blend up any

herbs you have in the garden, rub them into your chicken, let it sit for

a few hours, and bake.

It's the easiest thing in the world.

Let me show you how.

Okay, so we're going to start by basically, I have a small food processor

here and we're going to start by just cutting up herbs.

I have a bunch of chives here, and this is the easiest way to get

them into the food processor, we're just going to cut them up.

It doesn't matter if the pieces are large or small,

because they're all going to get kind of ground up together.

And then I'm going to take some fresh parsley, and

I'm just going to use the tops of this parsley.

I'm not going to use the stems.

And again, I'm just roughly chopping them.

That's probably enough.

And I'm going to put that into my food processor as well.

And then just to give it a little bit of liquid, I might have to

add this in two rounds, I'm going to add a little bit of olive oil.

I'm going to pour that in.

Okay. And

then I'm going to add a touch of fresh lemon juice.

I just squeezed a bit of lemon.

And just to balance off the flavors of it I'm going to add a tiny bit of honey.

I know it seems counterintuitive.

That the honey is going to kind of balance the sourness of the lemon.

And then we're going to blend

that up and see how it looks.

[SOUND] Okay, so now that we have a nice paste,

we can add the rest of our parsley, a little bit of fresh garlic.

I just have two cloves of peeled garlic.

It's going to add such a nice flavor to the chicken.

And a little bit of salt.

Not too much, because it's for the children.

Just about a teaspoon of salt.

Okay.

And then we're going to blend this all up again.

And then add our last herb which is the basil.

[SOUND] See how easy this is?

Okay, the last thing we're going to add is the basil.

This smells so good.

I just picked it from the garden and I'm going to basically pop these leaves in

whole and we are almost done with our marinade.

[SOUND] Believe it or

not, that is it.

All we have to do now, remember to remove your rings for this part.

We have to just rub this lovely, fresh,

fragrant mixture of herbs into our chicken.

[MUSIC]

I'm just going to pour it on top.

[MUSIC]

The smell is so good.

Okay.

This is the part that it's going to get messy there's nothing that you

can do about that.

Just enjoy it.

Roll up your sleeves and go for it.

So we're just going to rub this marinade into our chicken.

And I'm using some organic chicken thighs and drumsticks.

If your children like drumsticks you can just use the drumsticks, but

I'm using half and half.

A few drumsticks and a few thighs.

Okay.

And now, all we have to do is stack this chicken in

kind of like an oven-proof dish.

And you can let this marinate for a few hours or overnight if you have the time.

The flavors of those fresh herbs just basically soak into the meat.

[MUSIC]

Okay, all I have to do is get some saran wrap to cover this and

we'll put it in the refrigerator for a few hours.

[MUSIC]

Our chicken has been marinating in the fridge for a few hours,

it's ready now to put in the oven.

I'm just going to take the saran wrap off and put it in the oven, uncovered,

at about 350 degrees until it gets nice and brown on top.

Once that's happened, I'm going to cover it with some foil and put it back in, so

that it can cook all the way through.

It takes awhile, about half an hour or so, but

the best way to know if your chicken is cooked,

is to just cut into it with a knife and see if it doesn't look pink inside and

the juices are nice and clear, then you've got some nicely cooked chicken.

[MUSIC]

Okay, our lemon herb chicken is all done.

The whole house smells like fresh herbs and garlic and

fresh lemon and all we have to do now is transfer it onto a plate.

I have a few guests coming over tonight,

so I'm not going to serve it out of the same dish that I cooked it in.

But even if you transfer it onto a plate like this it's not a really complicated

thing to do.

[MUSIC]

Okay we're just going to add some yellow lemons for color to our plate.

And we are ready for dinner.

I would serve this with some nice plain brown rice or

some roasted potatoes and a green salad something like that.

I'm Maya, thanks for joining me and hope to see you again soon.

[MUSIC]

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