Monday, July 5, 2010

Herb Roasted Chicken

This is one of our "old stand by" recipes simply because it is always tender, juicy and full of flavor. The lemon inside adds the much needed moisture to the meat and all the fresh herbs give a subtle, irresistible aroma. Serve with rice, potatoes or simply a salad and buttered rolls.
This list of ingredients is brief, 1 whole chicken, 1 large, fragrant lemon, 4 tablespoons butter, and a fist full of fresh herbs, I use sage, thyme, rosemary and oregano because I keep them growing year round in a pot in the kitchen.
Rinse the chicken inside and out. 
Then separate the skin from the flesh against the breast meat.
Cut butter into small bits and shove 3/4 of it under the skin,
 then arrange 1/2 the herbs under the skin, just cram them in or arrange in a pretty pattern because they will show through.
  After you have 1/2 the herbs under the skin put the rest into the cavity.
Cut the lemon in half and squeeze 1/2 or the juice over the top of the chicken.
Put both halves into cavity.

Place small bits of the remaining butter on top of the chicken and cover with foil or lid. 
Bake at 425F. for 1 hours, then continue baking uncovered for up to 1/2 hour more, a thermometer inserted into the thickest part of the meat should read 190F. when fully cooked.
Very pretty. After all those raw meat photos this one looks pretty good.

1 comment:

  1. I did something similar to this last week w/ Rosemary and put my lemons in the chicken. So good!