HERB ROASTED CHICKEN RECIPES RECIPES

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.
• Mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, and mint together in a bowl. Add butter to the garlic mixture; gently toss to coat the butter in the herb mixture. Stuff about 2/3 of the butter pieces under the skin. Coat the outside of the chicken with the remaining butter.
• Combine chicken broth, onion, and 2 cloves garlic in a roasting pan. Put chicken onto a rack in the roasting pan with the breast down.
• Roast chicken, basting with pan juices every 10 to 15 minutes, in preheated oven for 45 minutes. Flip the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before carving.
• Pour the juices from the pan into a saucepan and place over medium heat. Stir flour into the juices; cook and stir until the juices thicken into a gravy, about 5 minutes. Serve with the chicken.