Herb Roast Chicken Recipe

Name: Herb Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 1/2-pound) whole roasting chicken; 3/4 teaspoon fine sea salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 lemon, halved; 2 tablespoons butter, softened; 2 tablespoons minced shallots; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; Cooking spray; 3/4 cup water

Servings: persons

1 (4 1/2-pound) whole roasting chicken
3/4 teaspoon fine sea salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 lemon, halved
2 tablespoons butter, softened
2 tablespoons minced shallots
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Cooking spray
3/4 cup water

1
Preheat oven to 450u00b0.
2
Remove giblets and neck from chicken cavity; discard. Trim excess fat from chicken. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon pepper inside body cavity. Squeeze lemon juice into body cavity; place lemon halves in body cavity. Combine softened butter, minced shallots, rosemary, and thyme, stirring with a fork until well blended. Combine remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl; rub salt mixture evenly under skin over breast and drumstick meat. Rub butter mixture evenly under skin over breast and drumstick meat. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken.
3
Place chicken, breast side up, on a rack coated with cooking spray; place rack in a roasting pan. Pour 3/4 cup water into roasting pan. Bake chicken at 450u00b0 for 1 hour or until a thermometer inserted in meaty part of thigh registers 160u00b0. Remove chicken from pan; let stand, breast side down, 15 minutes. Remove skin; discard.
4
Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Carve chicken; serve with drippings.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (4 1/2-pound) whole roasting chicken, 3/4 teaspoon fine sea salt, divided, 3/4 teaspoon freshly ground black pepper, divided, 1 lemon, halved, and more.

Yes, Herb Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Roast Chicken

How did you like this recipe?

Frequently Asked Questions