HERB ROAST CHICKEN RECIPES

Name: Herb-Roasted Chicken
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 to 8 servings
Ingredients: 2 3-to-4-pound chickens; Kosher salt and freshly ground pepper; 3 tablespoons unsalted butter, softened; 1 tablespoon chopped fresh thyme, plus 2 sprigs; 2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half; 1 lemon, halved; 1 onion, halved; 6 cloves garlic, smashed; 5 bunches scallions, quartered; 2 pints grape tomatoes or small heirloom tomatoes; 2 tablespoons extra-virgin olive oil

HERB-ROASTED CHICKEN RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Herb-Roasted Chicken Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 3-to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

Steps:

Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

HERB-ROASTED CHICKEN RECIPE - FOOD.COM

Herb-Roasted Chicken Recipe - Food.com image

I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 -3 1/2 lb) roasting chickens
1/2 cup kosher salt
1 quart water
2 tablespoons butter, melted
2 garlic cloves, minced (or 1 tsp. jarred minced garlic)
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper

Steps:

Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
Remove chicken from bag and rinse under cold water. Pat chicken dry.
Preheat oven to 375°F
In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
In another small bowl, melt butter. Add minced garlic to butter and mix together.
Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
Turn chicken over and repeat with remaining butter and herbs.
Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
Serve and enjoy!

Nutrition Facts : Calories 529.3, FatContent 40.6, SaturatedFatContent 13.6, CholesterolContent 175.7, SodiumContent 14645.1, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0, ProteinContent 37.9

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