- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 261.8
- Total Fat: 12.3 g
- Cholesterol: 131.7 mg
- Sodium: 498.4 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.3 g
- Protein: 35.2 g
Crystal's Herb Roasted ChickenSubmitted by: CRYSTALCRISWELL
IntroductionThis is one of my family's favorites, especially in the summer when our herbs are growing strong. As much as possible, use fresh herbs. The difference is amazing! This is one of my family's favorites, especially in the summer when our herbs are growing strong. As much as possible, use fresh herbs. The difference is amazing!
1 whole organic chicken (about 4.5-5 pounds)
4 Tbsp salted butter
1 tsp Kosher salt
1/2 tsp fresh ground black pepper
3 cloves garlic, minced
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh savory, chopped
Baking string or silicon baking bands
Remove giblets from inside chicken. Wash and pat dry. Using a sharp, small knife, separate the skin from the meat of the chicken on the breast and thighs/legs, but do not remove. You are creating a "pocket" for your herbs. Set aside and wash your hands!
Prep your garlic and herbs. In a small bowl, mix all herbs, spices and garlic. Once you have nice spice & herb mixture ready, it's time to work with the chicken again.
Using your hands, "stuff" the herb mixture between the skin and meat, coating as evenly as possible. Reserve just a little bit of the herb mixture for your butter. Place the chicken, breast side up, on the rack in your baking pan. Use lengths of your baking string or your silicon baking bands to bind the legs together, and to bind the wings to the body of the chicken.
Dump the little bit of herbs remaining in a microwave safe cup (I use my glass measuring cup). Add the butter. Microwave in 20-second intervals until the butter is melted, stirring between.
Using a brush, coat the chicken with melted butter, enough to coat.
Place the chicken in the oven. Every 15-20 minutes, baste with your remaining herb butter and/or drippings. Bake for about 1.5-2 hrs, or until meat thermometer reads at least 180 degrees.
Remove from the oven and allow to rest for about 15 minutes. Once you cut the pieces, remove the skin to reduce the amount of fat.
We like having this with steamed broccoli and wild rice. The kids seam to like the legs best. Enjoy this flavorful, juicy bird!
The leftovers make a terrific chicken salad with just some light mayo, grapes and chopped walnuts or pecans.
Number of Servings: 6
Recipe submitted by SparkPeople user CSCHULTE8088.