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California Chicken Roast

I was inspired to make a warm comfort meal, using the wonderful spices from The Spice House. As a reflection of my German heritage, I wanted to showcase some of the delicious foods my mom made, as well as some new ones. Serve this chicken roast with Brown Mustard Gravy, Red Cabbage, and Bread Dumplings. Enjoy.



Heat oven to 350°F.

Place a piece of cling film on your counter and lay the 4 pieces of kitchen sting on top, approximately 2 inches apart. Take the two chicken breasts and slice in half, but not all the way through. Lay them down and spread open like butterfly wings, one next to the other. Sprinkle 1 Tablespoon ground Bavarian Seasoning, 1 Tablespoon Maple Sugar and 1/2 Tablespoon salt on the chicken.

Place the pork tenderloin on the chicken breasts. Wrap the chicken up and around the pork tenderloin, tying the string as you work to the opposite end. Sprinkle the remaining seasonings on the outside of the chicken. The roast will be approximately 3 pounds. Place the roast, seam side down, in a roasting pan and cover the entire roast with foil. Cook for 30 minutes per pound. Remove from the oven, take off the foil and cook for an additional 10-15 minutes to brown.

Let sit for 10 minutes to ease cutting and serve with Brown Mustard Gravy.


This recipe was provided by Nancy from 37 Cooks