Herb Roasted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
409 kcal
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Course
Main Course
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Cuisine
American
Herb Roasted Chicken
Description
This recipe for Herb Roasted Chicken begins by preparing a whole chicken with its cavity seasoned and stuffed with lemon quarters, garlic cloves, onion pieces, and rosemary sprigs. The bird is placed over a bed of chopped potatoes, baby carrots, and onions in a baking pan, with chicken broth poured over the vegetables to keep them moist during cooking. The chicken skin is loosened, and softened butter is spread beneath it on the breasts to keep the meat juicy and add flavor. The exterior is seasoned with garlic powder, salt, and pepper, and topped with melted butter before roasting.
Roasting at a moderate temperature allows the chicken to cook evenly, producing tender breast meat and well-cooked vegetables. A foil tent over the breast meat during the first part of cooking prevents premature browning while the chicken cooks through. The result is a savory, herbaceous roasted chicken with vegetables softened and infused with the pan juices.
This dish serves as a satisfying main course with the vegetables acting as a hearty side. Leftover chicken can be stored in airtight containers refrigerated up to three days.
Feel free to substitute the vegetables with what you have available. The foil tenting technique improves the cooked texture of the breast meat by avoiding overcooking its surface.
Ingredients
- 1 chicken whole
- 1/2 lemon quartered
- 3 cloves garlic
- 1 onion quartered, small
- 3 potato chopped, small
- 1/2 baby carrot small bag
- 3 Tablespoons butter
- 1 cup chicken broth
- 3 rosemary sprigs, fresh
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
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
- Use fresh vegetables such as potatoes, carrots, and onions, or substitute with your preferred fresh veggies.
- Cover the breast meat with a foil tent during the first hour of roasting to prevent over-browning and ensure even cooking.
- Store leftover cooked chicken in airtight containers in the refrigerator for up to three days.
- Loosening the skin carefully before adding butter helps keep the breast meat moist and flavorful during roasting.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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