Five Herb Marinated Chicken with Roasted Garlic-Fav

Name: Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 tablespoons coarsely chopped fresh sage; 2 tablespoons coarsely chopped fresh parsley; 2 tablespoons coarsely chopped tarragon; 2 tablespoons chopped rosemary; 2 tablespoons chopped thyme; 6 cloves garlic, coarsely chopped; 2 whole chickens (2 1/2 to 3 pounds each), butterflied; Salt and freshly ground black pepper; 8 cups home-made chicken stock; 1 head garlic, roasted, cloves squeezed in a bowl; 2 tablespoons cold butter, cut into tablespoons; 1 tablespoon freshly squeezed lemon juice; Salt and freshly ground pepper; 1/2 cup cooked fava beans; 1 pound celeriac peeled and cut into 2-inch pieces; 1 pound baking potatoes, peeled and cut into 2-inch pieces; 3 tablespoons unsalted butter; 1/2 cup milk or cream, warmed; Salt and freshly ground pepper

Servings: persons

1/2 cup olive oil
2 tablespoons coarsely chopped fresh sage
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely chopped tarragon
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
6 cloves garlic, coarsely chopped
2 whole chickens (2 1/2 to 3 pounds each), butterflied
Salt and freshly ground black pepper
8 cups home-made chicken stock
1 head garlic, roasted, cloves squeezed in a bowl
2 tablespoons cold butter, cut into tablespoons
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
1/2 cup cooked fava beans
1 pound celeriac peeled and cut into 2-inch pieces
1 pound baking potatoes, peeled and cut into 2-inch pieces
3 tablespoons unsalted butter
1/2 cup milk or cream, warmed
Salt and freshly ground pepper

1
For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish.
2
Add the chicken and turn to coat.
3
Cover and let marinate at least 4 hours or overnight.
4
Preheat oven to 400 degrees.
5
Heat a large saute pan or grill pan over high heat until just smoking.
6
Remove chicken from marinade and season with salt and pepper to taste.
7
Sear each chicken on both sides, and place on a sheet pan.
8
Place in oven and bake for 15 to 20 minutes, until cooked through.
9
For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups.
10
Strain into a clean saucepan and bring to a simmer.
11
Whisk in the butter and lemon juice and season with salt and pepper to taste.
12
Add the fava beans and cook for 1 minute.
13
For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft.
14
Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan.
15
Add the butter, warmed milk and beat with a wooden spoon.
16
When the mixture is smooth, season with salt and pepper and fold in the parsley.

1819

kcal

Calories

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup olive oil, 2 tablespoons coarsely chopped fresh sage, 2 tablespoons coarsely chopped fresh parsley, 2 tablespoons coarsely chopped tarragon, and more.

Yes, Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions