Friday, January 20, 2012

Herb Roasted Chicken

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Now onto the second delicious recipe I made today.  I wanted to oven roast a chicken so I would have plenty of it on hand for recipes that call for shredded chicken or just to use for sandwiches or salads.  I can't stand to boil chicken when I can roast it and it is much juicer and the flavor is out of this world.

Here's what you need:

5 - 6 Lb. Whole Chicken
2 Tbl. Butter, room temperature
1 tsp. Rosemary herb seasoning mix (I use Pampered Chef)
1 yellow onion, quartered
6 garlic cloves, unpeeled
salt and pepper to season the bird

Preheat oven to 400 degrees.

Pat chicken dry and holding onto the skin at the top of the breast, push your finger under the skin to make a pocket.

Mix butter and herb seasoning in a bowl and push half of it into the two pockets you made under the skin of the breast.  Massage it around under the skin to distribute.  Rub the rest on the whole outside of the chicken.
Salt and pepper the whole outside of the chicken.
Place the garlic, skins and all into the cavity of the chicken followed by half the onion.
Place the second half of the onion in a roasting pan or Dutch oven and place the chicken on top.

Bake for 1-1/2 Hours, uncovered.  Chicken will read 165 degrees when done.
Let rest for 10 minutes before carving.

Here is the Pampered Chef seasoning mix I use.

Serves 4


Here's the handy printable - Herb Roasted Chicken

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