Pastor Ryans Herb Roasted Whole Chicken Recipes

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PASTOR RYAN'S HERB-ROASTED WHOLE CHICKEN



Pastor Ryan's Herb-Roasted Whole Chicken image

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

1 broiler-fryer chicken (3-4 lbs.)
aromatic bitters (something to stuff inside the chicken -- onion, lemon, garlic, etc.)
2 -3 tablespoons canola oil (I use olive oil)
1 tablespoon salt (kosher is best)
1 teaspoon pepper
1 -2 tablespoon fresh herb, chopped (such as sage, rosemary, thyme)

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

HOULIHAN'S HERB-ROASTED CHICKEN



Houlihan's Herb-Roasted Chicken image

Cut this from the Miami Herald about 25 years ago (YIKES). Don't let the list of ingredients scare you, it's very YUMMY! If your watching your sodium intake, you may want to cut down on the salt. Marinade may be made in advance and will keep indefinitely in the refrigerator, it never lasted that long in our house.

Provided by NC Gal

Categories     Poultry

Time 1h30m

Yield 1 quart marinade

Number Of Ingredients 20

2 tablespoons chopped onions
1 1/2 tablespoons minced garlic
1/2 cup cider vinegar
1 1/2 tablespoons dry mustard
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
1/3 cup sugar
1 1/2 tablespoons salt
2 1/2 cups vegetable oil
3/4 cup additional cider vinegar
4 teaspoons basil
1 1/2 teaspoons oregano
3/4 teaspoon rosemary
1/4 teaspoon tarragon
1/2 teaspoon thyme
2 tablespoons granulated onion
4 tablespoons black pepper
2 tablespoons salt
3/4 teaspoon seasoning salt
1 cup cold water

Steps:

  • for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree. Place puree in mixing bowl. Add the mustard, white pepper, garlic power, sugar & salt. Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
  • To the base add the marinade spices and water. Blend thoroughly. Makes about 1 quart, enough for 2-2 pound chickens.
  • To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven. 1 chicken split will take 1 to 1 1/2 hours. Chicken parts will take 45 minutes to 1 hour.

Nutrition Facts : Calories 5374.3, Fat 551.1, SaturatedFat 71.2, Sodium 24460.8, Carbohydrate 112.8, Fiber 11.8, Sugar 75.5, Protein 10.2

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