Herb Roasted Chicken
Updated: Jul 22
Herb Roasted Chicken is the perfect meat dish to make whether you are dining alone or with a crowd. Leftovers can be pulled and put into soups, sandwiches, salads, pastas, or anything you want! #HerbRoastedChicken #SoNomNom4u
1 whole chicken
4 TBSP butter, softened at room temp
4 cloves of garlic
1 onion, quartered
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
4 sprigs of fresh parley
2 tsp dry rosemary
2 tsp dry thyme
2 tsp dry parsely flake
2 tsp. salt
1 tsp pepper
2 tsp lemon zest
1 lemon, quartered
Preheat oven to 425°F
Remove the whole chicken from the packaging. Remove any leg clamps that are secured into place and open the bottom end of the chicken with your hand and remove the bag from the inner cavity. Rinse chicken completely inside and out. Pat dry completey with paper towels.
Grab a baking dish or roasting pan.
Place the cleaned, dried chicken into the pan. tie the feet with kitchen twine. Rub 4 TBSP softened butter all over the outside of the chicken.
Place the 4 cloves of garlic, the quartered onion, 4 sprigs of fresh rosemary, 4 sprigs of fresh thyme, and 4 sprigs of fresh parsley inside the chicken. Add 1 cup of water to the bottom of the dish to avoid having scorched juices on your dish. put 1/4 cut lemon in each corner of the dish.
In a small bowl, mix 2 tsp dry rosemary, 2 tsp dry thyme, 2 tsp dry parsely flake, 2 tsp salt, 1 tsp pepper and 2 tsp lemon zest.
Sprinkle the mixed seasoning all over the outside of the buttered chicken.
Bake for approximately 15 minutes per pound. A 6 lb chicken usually bakes about 90 minutes. Keep a watchful eye after 60 minutes. If the chicken starts to get to browned, cover with foil to bake the rest of the way.
Chicken is done when it reaches an internal temperature of 165°F in the thickest part, is golden brown, and the legs remove without any effort.