Roasted Italian Herb Chicken Recipes

ITALIAN HERB ROASTED CHICKEN AND POTATOES

Steps:

• Pre-heat oven to 350° (180° celsius)
• In a small bowl mix together olive oil,chopped rosemary and thyme, sage, oregano, salt and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.
• Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture , place in parchment paper lined baking dish (I drizzled with a little extra olive oil, oregano and salt). Bake in oven 50-60 minutes.
• Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick baking dish, single layer. Bake for approximately 40 minutes or meat is no longer pink. Baste meat with drippings 3-4 times during baking.
• Turn on broiler and broil for approximately 3-5 minutes until browned. Serve immediately. Enjoy!

ROASTED ITALIAN HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
• Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

ITALIAN HERB ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray. Set aside.In a large, freezer ziplock bag, add the flour, salt and pepper. Place 4 chicken halves at a time, into the bag, and shake well to fully coat the chicken. Repeat with other 4 halves until well coated.
• In a heavy-bottomed skillet, pour 2 Tablespoons of olive oil in the bottom. Heat oil over medium-high heat. Brown the coated chicken, on both sides, until nice and golden brown. (You do not need to cook it all the way through. It will finish cooking in the oven.)Transfer the chicken to the prepared baking dish.
• Combine the thyme, oregano, rosemary, parsley and garlic salt into the chicken broth and remaining olive oil. Stir well. Baste chicken with the broth mixture, then place in the oven uncovered. Bake for 15 minutes (and continue to baste every 5 minutes while it cooks.)Chicken is done when the internal temperature reaches 165 degrees F. Do not overcook.Serve warm and enjoy!

HERB ROASTED CHICKEN

Steps:

• In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
• Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
• After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

HERB-ROASTED CHICKEN

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.

BUTTERY HERB ROASTED CHICKEN

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.

BALSAMIC ROAST ITALIAN CHICKEN

Steps:

• Whisk together balsamic vinegar, olive oil and lemon juice.
• Add rest of seasoning ingredients and mix well.
• Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
• Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
• Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN

Steps:

• In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
• Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
• Wash the chicken thoroughly under cold water then pat dry.
• Place the chicken onto a rack that is fitted into a greased baking pan.
• Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
• Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
• Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
• Tie the legs together with cotton butcher's string.
• Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
• Drizzle the olive oil/lemon juice mixture over the top of the chicken.
• Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.