Perfect Herb-Roasted Chicken Recipe

There is nothing quite like the taste of an old fashioned herb-roasted chicken. It’s the classic home-cooked meal, and a taste of home we know and love. This is our favorite roasted chicken recipe, we cook this almost weekly and it is always a huge hit.

 

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Herb-Roasted Chicken Recipe

 

What You Need To Make Herb-Roasted Chicken:

• Roasting Pan
• Knife
• Cutting Board
• Peeler
• Measuring Spoons
• Thermometer

 

Ingredients:

1 whole chicken

1 ½ onion chopped

4 small-medium sized Potatoes washed and chopped

1 Pepper sliced

2 Cloves of garlic

Herb Butter:

3-4 Tablespoons Butter

¼ Teaspoon Oregano

¼ Teaspoon Thyme

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

¼ Teaspoon Tarragon

Seasonings:

¼ Teaspoon Garlic Powder

½ Teaspoon Salt

Garlic Butter Baste:

3-4 Tablespoons Butter

2-3 cloves of garlic chopped

 

Directions For Herb-Roasted Chicken:

 

Preheat the oven to 450.

 

Mix herb butter ingredients. Gently pull the skin away from the meat, smooth herb butter over the meat beneath the skin. Pull the skin back over the meat.

 

Turn the bird on end, remove the bag of innards from the cavity. Place some of the herb butter inside and stuff with chopped onion and garlic.

 

Cut a foot or so of string, place it under the tail, and wrap it up over the legs so that it folds them tightly against the body. Tie the string in a bow.

 

Rub some of the garlic butter on the skin (save some for later).

 

Chop the vegetables and place them around the edges of the roasting pan. Sprinkle with salt and pepper.

 

Bake for 10-15 minutes uncovered. Reduce heat to 350F and roast 20 minutes per pound.

 

Chicken is done when it has reached an internal temperature of 165F. The temperature will rise even after you remove it from the oven so it’s best to pull just before it reaches that temperature.

 

Cover and allow to rest for 10 minutes before serving.

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Perfect Herb-Roasted Chicken Recipe

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Ingredients

• 1 whole chicken
• 1 ½ onion chopped
• 4 small-medium sized Potatoes washed and chopped
• 1 Pepper sliced
• 2 cloves of garlic
• Herb Butter:
• 3-4 Tablespoons Butter
• ¼ Teaspoon Oregano
• ¼ Teaspoon Thyme
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Pepper
• ¼ Teaspoon Tarragon
• Seasonings:
• ¼ Teaspoon Garlic Powder
• ½ Teaspoon Salt
• Garlic Butter Baste:
• 3-4 Tablespoons Butter
• 2-3 cloves of garlic chopped

Instructions

Directions:
Preheat the oven to 450.
Mix herb butter ingredients. Gently pull the skin away from the meat, smooth herb butter over the meat beneath the skin. Pull the skin back over the meat.
Turn the bird on end, remove the bag of innards from the cavity, place some of the herb butter inside, and stuff with chopped onion and garlic.
Cut a foot or so of string, place it under the tail, and wrap it up over the legs so that it folds them tightly against the body. Tie the string in a bow.
Rub some of the garlic butter on the skin (save some for later).
Chop the vegetables and place them around the edges of the roasting pan. Sprinkle with salt and pepper.
Bake for 10-15 minutes uncovered. Reduce heat to 350F and roast 20 minutes per pound.
Chicken is done when it has reached an internal temperature of 165F. The temperature will rise even after you remove it from the oven so it’s best to pull just before it reaches that temperature.
Cover and allow to rest for 10 minutes before serving.

 

Before you go, check these out!

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