Chicken, Herb Roasted-1

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	4.2 oz	Elementary	N/A	Elementary	1
Secondary	6.7 oz	Secondary	N/A	Secondary	1

Recipe Total Yield
Weight	30.19 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2	0	0
Secondary	4	0	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Chicken, 8-Cut Cooked	thaw, see method	30 lb	30 lb
Rosemary, Fresh	leaves chopped	6.4 oz		1 C
Parsley, Dried		0.73 oz		1 C
Salt, Kosher		1.77 oz		3 Tbsp
Black Pepper, Ground		0.24 oz		1 Tbsp

Defrost chicken under refrigeration for 2 days prior to cooking.
Combine rosemary, parsley, salt and pepper to make seasoning mix.
Sort all chicken by parts.
Toss in batches separated by part type in seasoning mix.
Place in parchment-lined 2.5-inch hotel pans to cook.
Pieces per hotel pan: Wings - 20 Legs - 24 Thighs - 15 Breasts - 12
Cook only same type of pieces together for even cooking
Cover pan tightly with parchment and foil and place in a preheated oven.
Roast chicken in a 350 degree oven until it reaches an internal temperature of 165 degrees (45-60 minutes).
Using an instant read thermometer, test more than one piece per tray.
Hold hot for service according to HACCP SOP.
Elementary serving = 1/2 breast or 1 thigh or 1 leg and 1 wing or 2 wings Secondary serving = 1 breast or 1 leg and 1 thigh or 1 leg and 2 wings