Herbed Roasted Chicken – a delicious recipe with Italian-flavored oil, fresh basil, fresh chives, parsley, thyme, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375u00b0.
2
Drain tomatoes, reserving 1 1/2 teaspoons oil; chop tomatoes. Combine tomato, reserved oil, basil, and next 5 ingredients in a small bowl. Set aside.
3
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Remove backbone from chicken, using kitchen shears. Flatten chicken, skin side up, with palm of hand. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Stuff tomato mixture under skin of chicken.
4
Place onion in center of a jelly roll pan lined with foil. Place chicken, skin side up, over onion.
5
Bake at 375u00b0 for 50 minutes or until a thermometer registers 170u00b0. Let stand 10 minutes. Remove and discard skin. Cut chicken into serving pieces; sprinkle with tomato mixture.
68
kcal
Calories
1
g
Fat
6
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup Italian-flavored oil-packed sun-dried tomatoes, 1 tablespoon chopped fresh basil, 1 teaspoon chopped fresh chives, 1 teaspoon chopped fresh parsley, and more.
Yes, Herbed Roasted 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.
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