Frankfurt Green Sauce with Herb-Roasted Chicken

Ingredients

• For the Frankfurt Green Sauce: For the Frankfurt Green Sauce:
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 cup mixed fresh herbs (parsley, chives, sorrel, chervil, tarragon, dill), finely chopped 1 cup mixed fresh herbs (parsley, chives, sorrel, chervil, tarragon, dill), finely chopped
• Salt and pepper to taste Salt and pepper to taste
• For the Herb-Roasted Chicken: For the Herb-Roasted Chicken:
• 4 chicken breasts, bone-in and skin-on 4 chicken breasts, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons mixed fresh herbs (rosemary, thyme, sage), finely chopped 2 tablespoons mixed fresh herbs (rosemary, thyme, sage), finely chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 7g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the sour cream, yogurt, Dijon mustard, and chopped fresh herbs for the Frankfurt Green Sauce. Season with salt and pepper to taste. Refrigerate until ready to serve.
3. 3.
   In a separate bowl, mix together the olive oil, minced garlic, lemon juice, and chopped fresh herbs for the herb-roasted chicken marinade. Season with salt and pepper.
4. 4.
   Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated. Let the chicken marinate for at least 30 minutes.
5. 5.
   Transfer the marinated chicken breasts to a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is crispy and golden.
6. 6.
   Remove the chicken from the oven and let it rest for a few minutes before serving.
7. 7.
   Serve the herb-roasted chicken with a generous dollop of Frankfurt Green Sauce on top. Garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Fresh herbs — Ensure the herbs are thoroughly washed and dried before chopping. This will help retain their vibrant flavors and prevent any excess moisture from diluting the sauce.
• Chicken breasts — For the best results, use bone-in and skin-on chicken breasts. This will help keep the meat moist and add extra flavor during the roasting process.

Tips & Tricks

• If you prefer a smoother texture for the Frankfurt Green Sauce, you can blend it in a food processor or blender until creamy.
• Feel free to adjust the amount of herbs in the sauce according to your personal taste preferences. You can also experiment with different herb combinations to create your own unique variation.
• For a healthier option, you can use Greek yogurt instead of sour cream in the Frankfurt Green Sauce.
• If you don't have access to all the herbs listed, you can use a combination of the ones that are readily available to you.
• Leftover Frankfurt Green Sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Frankfurt Green Sauce with Herb-Roasted Chicken as the main course of a meal. Accompany it with a side of boiled potatoes or steamed vegetables to complete the dish. This recipe is perfect for both casual family dinners and special occasions.

Presentation advice

To enhance the presentation of the dish, place the herb-roasted chicken on a bed of fresh salad greens and drizzle some additional Frankfurt Green Sauce around the plate. Garnish with a sprig of fresh herbs for an added touch of elegance.