ROAST HERB CHICKEN RECIPES

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LEMON AND HERB ROAST CHICKEN RECIPE - PUREWOW



Lemon and Herb Roast Chicken Recipe - PureWow image

Some days you want to dress up chicken--say, with a smoky spice rub prior to roasting. Others, you just want to get the bird into the oven and dinner onto the table. For the latter, make this recipe for lemon and herb roast chicken. We season the chicken with lemon, thyme, rosemary and butter, and...

Provided by PureWow Editors

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 servings

Number Of Ingredients 6

1 whole chicken (approximately 4½ pounds)
4 tablespoons unsalted butter, at room temperature
3 lemons, halved
½ bunch thyme
½ bunch rosemary
Salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 425�F. Line a baking sheet with aluminum foil and place a roasting rack on top. 2. Rinse the chicken and pat dry very well with paper towels. Bend the wings back around the neck of the chicken. 3. Rub the chicken all around the outside with the softened butter. Stuff the inside of the chicken with the lemon halves and the herbs. Season the chicken inside and out with salt and pepper. 4. Tie the legs of the chicken together with trussing twine and cut away excess strings. 5. Transfer the chicken to the prepared roasting rack. Roast until the skin is golden brown, 35 to 40 minutes. Reduce the heat to 375�F and continue roasting until the chicken is cooked through (the juice between the leg and thigh runs clear, and a meat thermometer reads 165�F). 6. Let the chicken rest for 15 to 20 minutes before carving and serving. (It goes well with sides of spicy brussels sprouts and smashed potatoes.)

Nutrition Facts : Calories 616 calories, CarbohydrateContent 5 grams carbohydrate, FatContent 46 grams fat, ProteinContent 44 grams protein, SugarContent 1 grams sugar

ROAST CHICKEN - THE PIONEER WOMAN



Roast Chicken - The Pioneer Woman image

There’s nothing simpler than roast chicken. And there are few things more delicious.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 5

1 whole Chicken, Rinsed And Patted Dry
3/4 c. Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Salt And Pepper, to taste

Steps:

  • Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling. Carve/cut up to your heart's content and dig in!

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LEMON AND HERB ROAST CHICKEN RECIPE - PUREWOW
Some days you want to dress up chicken--say, with a smoky spice rub prior to roasting. Others, you just want to get the bird into the oven and dinner onto the table. For the latter, make this recipe for lemon and herb roast chicken. We season the chicken with lemon, thyme, rosemary and butter, and...
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  • 1. Preheat the oven to 425�F. Line a baking sheet with aluminum foil and place a roasting rack on top. 2. Rinse the chicken and pat dry very well with paper towels. Bend the wings back around the neck of the chicken. 3. Rub the chicken all around the outside with the softened butter. Stuff the inside of the chicken with the lemon halves and the herbs. Season the chicken inside and out with salt and pepper. 4. Tie the legs of the chicken together with trussing twine and cut away excess strings. 5. Transfer the chicken to the prepared roasting rack. Roast until the skin is golden brown, 35 to 40 minutes. Reduce the heat to 375�F and continue roasting until the chicken is cooked through (the juice between the leg and thigh runs clear, and a meat thermometer reads 165�F). 6. Let the chicken rest for 15 to 20 minutes before carving and serving. (It goes well with sides of spicy brussels sprouts and smashed potatoes.)
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