Herb-Crumbed Roasted Chicken With Watercress
- Total Time
- 2 hours
- Rating
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Ingredients
- 2cups buttermilk
- 2chicken breasts, split in half, and 2 chicken legs, separated at the joint, skinned
- 2cups bread crumbs
- 1½tablespoons chopped fresh rosemary
- 2tablespoons chopped fresh thyme
- ¼cup chopped Italian parsley
- 2½teaspoons salt
- Freshly ground pepper to taste
- Olive oil spray
- 1cup all-purpose flour
- 6bunches watercress, thick stems removed, washed but not dried
- 1teaspoon fresh lemon juice
- 1teaspoon olive oil
- 2chicken legs, separated at the joint, skinned
Nutritional analysis per serving (4 servings)
1322 calories; 66 grams fat; 18 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 14 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 105 grams protein; 1975 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the buttermilk in a large, shallow dish. Add the chicken pieces and turn to coat. Cover and let stand for 1 hour. In a shallow dish, combine the bread crumbs, rosemary, thyme, parsley, 1½ teaspoons of salt and pepper to taste.
- Step 2
Preheat oven to 400 degrees. Spray 2 baking sheets lightly with the olive oil. Remove the chicken from the buttermilk and coat each piece with flour. Dip each piece back into the buttermilk and then coat with the bread-crumb mixture.
- Step 3
Place the chicken on the baking sheets, spacing pieces as far apart as possible. Bake until the chicken is cooked through and the crust is crisp, about 45 minutes.
- Step 4
In a large saucepan heated over medium heat, toss the watercress until just wilted. Add the lemon juice, olive oil, remaining salt and pepper to taste. Divide the chicken and the watercress among 4 plates and serve immediately.
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