Herb Roasted Chicken

Name: Herb Roasted Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 whole chicken; 1/2 lemon; 3 cloves garlic; 1 small onion; 3 small potatoes; 1/2 small bag of baby carrots; 3 Tablespoons butter; 1 cup chicken broth; 3 sprigs fresh rosemary; 1/2 teaspoon garlic powder; salt and pepper

User Reviews

5.0

123 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
409 kcal
Course
Main Course
Cuisine
American

Herb Roasted Chicken

Ronan Ford

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This Herb Roasted Chicken tastes delicious and will look beautiful on your table. It’s perfect for a special occasion or just a simple, yet elegant weekday dinner.

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Ingredients

Servings

1 whole chicken
1/2 lemon quartered
3 cloves garlic
1 small onion quartered
3 small potatoes chopped
1/2 small bag of baby carrots
3 Tablespoons butter
1 cup chicken broth
3 sprigs fresh rosemary
1/2 teaspoon garlic powder
salt and pepper to taste

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Instructions

Preheat oven to 350 degrees.
Remove neck and giblets from cavity of chicken and discard. Rinse chicken inside and out and pat dry with paper towels.
Place potatoes, carrots, and half of quartered and separated onion in the bottom of a 9x13 inch baking pan. Pour the chicken broth over the top of the vegetables.
Season the cavity of the chicken with salt and pepper. Stuff cavity with lemon, garlic, 2 sprigs of rosemary, and remaining half of the onion. Place the chicken over the top of vegetables in baking pan.
Loosen skin from the breast meat of the chicken by running a small spatula gently underneath the skin. Spread 2 tablespoons of softened butter underneath the skin on both breasts. Use your fingers to smush it around on top of the skin.
Season the outside of the chicken and vegetables with salt, pepper, and garlic powder. Melt the remaining tablespoon of butter and drizzle over the top of the chicken.
Make a little tent of aluminum foil and cover the breast meat of the chicken. (Leave the aluminum foil on for the first hour of roasting time then remove.) Roast your chicken for about 20 minutes per pound, or until a meat thermometer placed in the thickest part of the thigh reaches 165 degrees. Slice and serve with the roasted veggies, and the pan drippings ladled over the top.

Notes

Vegetable choice: I used potatoes, carrots, and onions in this recipe, but you could use whatever fresh veggies you have on hand.
Tent your chicken with foil: Placing a small tent of aluminum foil over the breast meat of your chicken for the first hour of roasting will keep it from browning too quickly.
Storing leftovers: any leftover chicken can be stored in an airtight container in the refrigerator for up to three days.

Nutrition Information

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Calories 409kcal (20%) Carbohydrates 18g (6%) Protein 27g (54%) Fat 25g (38%) Saturated Fat 9g (45%) Cholesterol 110mg (37%) Sodium 323mg (13%) Potassium 827mg (24%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 5565IU (111%) Vitamin C 19.6mg (22%) Calcium 68mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 409 kcal

% Daily Value*

Calories	409kcal	20%
Carbohydrates	18g	6%
Protein	27g	54%
Fat	25g	38%
Saturated Fat	9g	45%
Cholesterol	110mg	37%
Sodium	323mg	13%
Potassium	827mg	18%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	5565IU	111%
Vitamin C	19.6mg	22%
Calcium	68mg	7%
Iron	5mg	28%