Roast Chicken with Herbs
From fizzle3nat 15 years ago
- 90 minutes to make
- Serves 4
My all-time favorite roast chicken, from Sunset's Country French Cooking cookbook (out of print). So juicy and delicious. Great warm or cold. Convenient, because it uses dried spices.
Ingredients
- 1 - 3 1/2 to 4 lb. broiler-fryer chicken shopping list
- 3 cloves garlic, peeled, halved shopping list
- 2 bay leaves shopping list
- 3 TBSP. butter, melted (use real butter for best flavor) shopping list
- 1/2 tsp. each salt and pepper shopping list
- 1/4 tsp. each dried thyme, oregano, marjoram, sage, and basil shopping list
How to make it
- Preheat oven to 375 degrees F.
- Remove giblets from chicken and reserve for other uses or discard. Pull off and discard lumps of fat from chicken. Rub skin of chicken with 1 cut clove of garlic, then put all garlic into body cavity with bay leaves.
- Stir together butter, salt, pepper, thyme, oregano, marjoram, sage, and basil. Spoon 1 tablespoon of the butter mixture into body cavity; fasten skin shut with a skewer. Secure neck skin to back. (If you want a compactly-shaped chicken, loosely tie legs together with kitchen twine.)
- Brush skin generously with butter mixture. Place chicken, breast side down, on a rack in roasting pan. Bake, uncovered for 30 minutes. Turn chicken over so the breast side is up. Bake an additional 30 minutes to 1 1/4 hours or until leg moves easily when jiggled. Baste occasionally with any remaining butter mixture or pan drippings.
- Serve warm or cool; cover and refrigerate until chilled (or until next day).
- * I like to serve this with my Cranberry Wild Rice Pilaf (see my recipes) and some fresh steamed green beans. My family always fights over who gets the roasted garlic cloves from inside the chicken (so sometimes I add extra). Leftovers make great chicken salad or soup.
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments