Herb Roasted chicken

Herb Roasted chicken
Herb roasted chicken

A roast chicken is the perfect ending to a long, stressful day. Enjoy it with some roasted vegetables, or baked potatoes.

 

6
Servings
926
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 Tablespoons unsalted butter, room temperature
  • 1 Tablespoon fresh thyme, chopped
  • 2 Tablespoons fresh rosemary, chopped
  • 1 Tablespoon fresh parsley
  • 1/4 Teaspoon oregano
  • 1/4 Teaspoon coarse sea salt
  • 1 7 lb roasting chicken
  • 1 onion
  • 3 garlic cloves, minced
  • 1 lemon
  • zest of one lemon

Directions

Preheat oven to 400 degrees.

In a small bowl mix the butter, chopped herbs, minced garlic, lemon zest and salt. Cover and refrigerate for up to 2 hours or overnight.

Coat the inner cavity of the chicken with salt.

Cut the lemon and onion in half and put the halves inside the cavity.

Starting at the neck of the chicken, lift the skin to loosen. Spread half of your herb mixtureunder the skin all over the chicken.

Place the chicken on a board and tie the legs together.

In a cast iron pan(using tongs) sear all 4 sides of the chicken on high heat.

Remove from the heat and transfer the entire pan to the oven.

Roast for 15 minutes and use the remainder of your herb mixture to baste the chicken. 

Continue to roast the chicken until it is golden and the thigh registers at 180 degrees, about 20 more minutes.

Let the chicken rest for 10 minutes before serving.

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
69g
100%
Sugar
1g
N/A
Saturated Fat
23g
100%
Cholesterol
358mg
100%
Protein
67g
100%
Carbs
5g
2%
Vitamin A
1065µg
100%
Vitamin B12
4µg
64%
Vitamin B6
1mg
65%
Vitamin C
24mg
41%
Vitamin D
0.2µg
N/A
Vitamin E
0.3mg
1.6%
Vitamin K
12µg
14%
Calcium
62mg
6%
Fiber
1g
5%
Folate (food)
109µg
N/A
Folate equivalent (total)
109µg
27%
Iron
6mg
32%
Magnesium
81mg
20%
Monounsaturated
27g
N/A
Niacin (B3)
25mg
100%
Phosphorus
654mg
93%
Polyunsaturated
13g
N/A
Potassium
839mg
24%
Riboflavin (B2)
0.7mg
40.2%
Sodium
348mg
15%
Thiamin (B1)
0.3mg
16.7%
Trans
0.4g
N/A
Zinc
5mg
34%

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