Sunday Supper: Roast Chicken with Herb Waffles
Sunday Supper: Roast Chicken with Herb Waffles might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 118g of protein, 104g of fat, and a total of 1641 calories. A mixture of eggs, butter, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Preheat oven to 425°F. Rinse and pat dry chicken.
Place in baking dish, drizzle with lemon juice and season with salt and pepper.
Place in oven and roast for 1 hour, or until thickest part of bird reaches 180°F.
Combine flour, cornmeal, baking powder, sugar and salt and whisk to combine. In a separate bowl, combine herbs, eggs, melted butter and milk and whisk to combine.
Combine wet and dry ingredients, whisking until there are no lumps and batter is smooth.
Once your chicken is out of the oven and resting, make your waffles by adding between 1/3 and 1/2 cup of batter (depending on the size of waffle iron) to the hot waffle iron and cooking until waffles are cooked through and golden brown. Repeat until all batter is used.
Serve roast chicken on top of waffles with drippings, mustard, or a seasoned mayo and lots of cold crisp beer.