HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
EASY HERB ROASTED CHICKEN
Provided by Georgia
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Arrange oven rack on bottom third. Prepare a large roasting pan topped with a rack. (You can also top a 13x9 pan with a small cooling rack)
- Remove giblets from chicken cavity and rinse whole chicken. Pat dry with paper towels and place onto rack atop roasting pan, breast side up.
- Place onion, garlic, and herbs into cavity. Coat chicken all over with olive oil using your hands. Combine salt, pepper, garlic powder, and paprika in a small bowl and season chicken all over with mixture, patting on with your hands. If desired, tie legs with kitchen twine.
- Roast for 1 1/2 to 2 hours, depending on size*. If chicken is browning too quickly, cover loosely with aluminum foil. To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 180 degrees.
- Remove chicken from oven and cover with aluminum foil. Let rest for at least 10 minutes before carving.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GARLIC-HERB ROASTED CHICKEN
Garlic and herbs roasting in and on the chicken make this roasted version so flavorful that you can eliminate the salt from the recipe if you'd like. The aroma from the oven while it's baking is tantalizing. -Cindy Steffen, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
- Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
- Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
HERB BAKED CHICKEN
Herb baked chicken is a foolproof family favorite recipe that never disappoints! It comes together so quick and easily.
Provided by Katya
Categories Main
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
- In a small bowl, mix together all of the spices and set aside.
- Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
- Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
- Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.
Nutrition Facts : ServingSize 2 drumsticks, Calories 340 calories, Sugar 0.1 g, Sodium 297.6 mg, Fat 13.2 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.6 g, Protein 50.8 g, Cholesterol 231.4 mg
HERB ROASTED CHICKEN
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herb from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh: if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time.
- While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table.
OVEN BAKED HERB CHICKEN
This recipe was served at a teacher's luncheon at our school and was a big hit!
Provided by Cathy Grubbs
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 4.5 g, Cholesterol 88.8 mg, Fat 9.2 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5.3 g, Sodium 998.2 mg, Sugar 2.4 g
BUTTERY HERB ROASTED CHICKEN
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 599 calories, Fat 42g fat (17g saturated fat), Cholesterol 191mg cholesterol, Sodium 703mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 48g protein.
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
PASTOR RYAN'S HERB-ROASTED WHOLE CHICKEN
This recipe is from the Pioneer Woman's blog (courtesy of her friend, Pastor Ryan). You can roast more than one chicken in the oven at a time (if you have room) and freeze extra cooked chicken, making it a very economical endeavor. *Notes*: You can use dried herbs in place of the fresh, just be sure to use leaves (not ground spices), and use 1/3 of the amount that is called for. Also, the ingredients/instructions are what is required for EACH INDIVIDUAL chicken that is prepared. The chicken might be nice served with a vegetable and Italian bread, or atop Recipe #11808. Enjoy!
Provided by Greeny4444
Categories Whole Chicken
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees while you pick the herbs from their stems. Chop the herbs and add them, along with the salt and pepper, to the canola oil; stir.
- Before applying the herb mixture to the outside of the chicken, take out the bag of giblets and discard them (if there is one), and fill the cavity of the bird with the aromatics. You won't be eating these items, so you can just give them a rough chop / slice / mash.
- Stuff the aromatics into the nether regions of the chicken. No need to tie the bird, but if the legs are sticking out far (which can cause them to overly-brown), you can put a slice in the skin, and stick the leg into that.
- It's important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to ensure a nice crust on your chicken once it's finished.
- Rub the chicken down with your canola-herb-salt-pepper mix.
- Slide your herb-coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
- The chicken is done when juices between the breast and leg run clear, and an instant-read thermometer inserted deep into the thigh reads 155 degrees F (I found 1 hour and 5 minutes at 450 degrees F worked perfectly for me in my conventional oven).
- Once the chickens have roasted, take them out and let them rest for 10-15 minutes before carving.
- Serve over pasta, or with any sides.
Nutrition Facts : Calories 743.6, Fat 55.5, SaturatedFat 13.9, Cholesterol 230, Sodium 2540.4, Carbohydrate 0.5, Fiber 0.2, Protein 57.1
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- In a small bowl, mix together the salt, pepper, lemon zest and thyme until well blended. Using your clean hands, carefully separate the skin from the meat on the chicken breast. Spread the salt mixture over the meat.
- Stuff the lemon and garlic in the cavity of the chicken. Tuck the wings of the chicken under the breast and tie the legs together with kitchen twine.
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- Rinse the chicken and pat dry before placing it breast side up in a 9″ pie plate, you can use anything you’d like to roast the chicken, I’ve just found a pie plate to be my favorite.
- Make the garlic herb butter by mashing all the ingredients together. Rub the herbed butter all over the top of the chicken. Carefully loosen the skin covering the breast meat and rub some of the herb butter directly on the surface of the meat.
- After you’ve rubbed the herb butter on, squeeze the half of lemon over the top of the chicken, being careful not to get any seeds in the dish. Add the 1/4 cup of water to the bottom of the pie plate and carefully place the plate in the oven to roast.
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