Baked Herb Chicken & Yellow Rice with Rosted Red Peppers & Escoffier Vegetable Terrine

VEGETABLE TERRINE

-4 Oz Olive Oil
-2 Lemons Zest & Juice
-1 Tablespoon Worcestershire
-1 Tablespoon Honey
-1 Tablespoon Fresh Rosemary
-2 Tablespoons Fresh Thyme
-2 Tablespoons Fresh Oregano
-2 Tablespoons Fresh Parsley
-1 Zucchini(Thinly Sliced)
-1 Squash(Thinly Sliced)
-1 Small Egg Plant(Thinly Sliced)
-1 16oz Jar Roasted Red Peppers
-1 10oz Bag Spinach
- Kosher Salt To Taste
*MIX ALL INGREDIENTS FOR MARINADE
*MARINADE ALL VEGGIES EXCEPT SPINACH & PEPPER(45-60 MINUTES)
*SAUTE ALL VEGETABLES IN OLIVE IN BATCHES
*ADD KOSHER SALT ONLY TO RAW SPINACH WHEN SAUTEED
*LAYER VEGETABLES
*FOLLOW DIRECTIONS IN MY VIDEO
*FRIDGE 24 HRS OR LONGER

BAKED HERB CHICKEN
PREHEAT OVEN 450 DEGREES

-1 Tablespoon Fresh Rosemary
-2 Tablespoons Fresh Thyme
-2 Tablespoons Fresh Oregano
-2 Tablespoons Fresh Parsley
-2 Tablespoons Chicken Bouillon
-1 Tablespoon Cayenne Pepper
-1/4 Cup Lemon Juice
-1/2 Cup Olive Oil(For Herbs)
-4 Tablespoons Olive Oil(For Chicken
-4 Tablespoons Kosher Salt
-4 Tablespoons Fresh Cracked Black Pepper
PUT SALT & PEPPER IN CAVITY OF CHICKEN

YELLOW RICE WITH ROASTED RED PEPPERS

-4 Cup Water
-4 Tablespoons Vegetable Oil
-2 Cups Yellow Rice
-1 Cup Rosted Red Peppers(Diced)
*BRING WATED & OIL TO BOIL
*ADD RICE LET COOK 1/2 WAY THROUGH
* ADD PEPPERS

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