Herb Roasted Chicken

Confession time. I’m not into turkey. Sorry, but I fall into the part of the population that finds it to be dry, no matter how it’s prepared. I know, I know – if it’s deep fried it’s amazing, but that seems like quite the effort, and I’m not quite brave enough to undertake that at this point. Growing up, my mom always made a huge Roast Chicken for Thanksgiving, so that’s where my loyalties are. Funny enough, when I started dating Ryan, I found that his family didn’t do turkey for Thanksgiving either – they always did capon (neutered chicken). So there you have it, folks – the reason behind my madness 🙂 If you’re like me you’re going to love this post for Herb Roasted Chicken! I’m telling you it’s a brilliant substitute for turkey and it may even get on you on my team 🙂

Last year I posted an Easy Roasted Chicken, inspired by Ina Garten (I heart her big time). And this one is just as easy but steps it up a notch by using lots of fresh herbs and cuts out the butter, using sunflower oil instead. That makes it healthier, right??  

Ingredients

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How to make it

Preheat the oven to 450 degrees Fahrenheit.

Pat the chicken dry on all sides with paper towels, and remove the gizzards. Sprinkle a generous amount of kosher salt and black pepper inside the cavity and on all sides of the outside of the chicken.

Put the cut up lemon and garlic, along with the bay leaves inside the chicken’s cavity. Tie the chicken legs together so the cavity is somewhat closed.

Add the fresh chopped rosemary, thyme, parsley, and sunflower oil to a small bowl, stir well. Using your hands massage the herb oil on all sides of the chicken (top and bottom). Sprinkle lightly with more kosher salt and black pepper on top.

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Roast for 15 minutes at 450 degrees Fahrenheit. (Roasting it at this high temperature for a short period of time gets the skin crispy.) Then lower the temperature to 350 degrees Fahrenheit and roast for additional 20 minutes per pound of chicken. This particular chicken was just under 7 pounds, and was ready in a little over 2 hours (after the initial 15 minutes at 450 degrees F).

To be sure your chicken is done and not overcooked, here are a few tips:

  • I would check the chicken when there is 20-30 minutes left, by piercing it around the thigh area. If the juices run clear it’s ready.
  • Alternatively you can use a meat thermometer (inserted into a thick part of the chicken) and it is ready when it reads 165 degrees Fahrenheit. 
  • Some brands sell chickens with a little white plastic thermometer that pops up when the chicken is done. 

Once the chicken is cooked, take it out of the oven, cover it well with foil and let sit for 15 minutes. Then you can carve it. How easy and beautiful is this?!

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If you're looking for a fool-proof, yet delicious, substitute for turkey this Thanksgiving, look no further! This Herb Roasted Chicken is fragrant, juicy, and so flavorful...you'll be fighting over leftovers!
Herb Roasted Chicken
Serves 6
If you're looking for a fool-proof, yet delicious, substitute for turkey this Thanksgiving, look no further! This Herb Roasted Chicken is fragrant, juicy, and so flavorful...you'll be fighting over leftovers!
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Prep Time
20 min
Cook Time
2 hr 30 min
Total Time
2 hr 50 min
Prep Time
20 min
Cook Time
2 hr 30 min
Total Time
2 hr 50 min
Ingredients
  1. 7 lb Whole Chicken
  2. 1 Lemon, cut in fourths
  3. 1 garlic bulb, cut in half widthwise
  4. 2 bay leaves
  5. ¼ cup Sunflower Oil (Or other high smoke point oil like Canola, Vegetable, or Safflower)
  6. Kosher salt
  7. Freshly ground black pepper
  8. 2 Tablespoons chopped rosemary (about 5-6 sprigs)
  9. 2 Tablespoons chopped thyme (about 10-12 sprigs)
  10. 2 Tablespoons chopped parsley
Other special equipment
  1. Kitchen twine
  2. Roasting pan
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Pat the chicken dry on all sides with paper towels, and remove the gizzards. Sprinkle a generous amount of kosher salt and black pepper inside the cavity and on all sides of the outside of the chicken.
  3. Put the cut up lemon and garlic, along with the bay leaves inside the chicken’s cavity. Tie the chicken legs together so the cavity is somewhat closed.
  4. Add the fresh chopped rosemary, thyme, parsley, and sunflower oil to a small bowl, stir well. Using your hands massage the herb oil on all sides of the chicken (top and bottom). Sprinkle lightly with more kosher salt and black pepper on top.
  5. Roast for 15 minutes at 450 degrees Fahrenheit. Then lower temperature to 350 degrees Fahrenheit and roast for an additional 20 minutes per pound of chicken. Check the chicken about 20-30 minutes before time is up to make sure you don't overcook it.
  6. When done, take the chicken out of the oven, cover well with foil, and let rest for at least 15 minutes. Then carve and serve immediately.
Notes
  1. Tip #1: As a rule of thumb, you need at least 1 pound of meat per person.
  2. Tip #2: Remember to wash your hands with soap each time after touching the raw chicken.
  3. Tip #3: To make sure the chicken is done and not overcooked
  4. -I would check the chicken when there is 20-30 minutes left, by piercing it around the thigh area. If the juices run clear it's ready.
  5. -Use a meat thermometer (inserted into a thick part of the chicken) and it is ready when it reads 165 degrees Fahrenheit.
  6. -Some brands sell chickens with a little white plastic thermometer that pops up when the chicken is done.
Love & Food ForEva http://loveandfoodforeva.com/

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