Recipe

Herb And Lemon Roast Chicken Recipe

Add Step-by-Step Photos	Glennk / All my dishes 11 months, 2 weeks ago The very best roast chicken recipe I have ever had. The chicken is infused with herbs and garlic and lemon, flavors. The meat is juicy, tender and falls off the bone. Prep:30m Cook:120m Servings:4	Glennk
	moist flavorful lemon herb chicken

the prepared bird

cutting down the bac

the flipped over chi

the herbed butter in

stuffing the butter

extra butter smeared

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Fans

hungryman1

pleclare

brianna

michelle73

sparow64

chihuahua

binky67

Ingredients

1-2 3-5lb roasting chickens

1- bundle each of fresh Thyme, Oregano, Sage

4 cloves of minced garlic

2-3 lemons

1-2 sticks of softened butter

Directions

Preheat oven to 375

Prepare and wash chicken(s)

Separate fresh herbs into two equal piles

On the first group of herbs separate leaves from the stems and chop up finely

mix chopped herbs with minced garlic and softened butter in small mixing bowl.

take herb butter mixture and put into a zip lock bag. Flatten the bag so as the mixture is 1/8 of an inch thick and lay flat in the freezer while you prepare the chickens. (this can been done well in advance and the mixture used whenever you need herbed butter)

Using a kitchen shears or a chef knife cut along the entire back of the chicken, being careful to not cut through the breast. Flip chicken onto its back abd push down on the breast flattening the chicken.

Using your hand separate the skin from the breast meat creating a pocket. Use this same method by the thigh being careful to not tear the skin.

Take out the hardened herb butter mixture, break into pieces and place underneath the skin in the breasts and thigh areas. Place birds in shallow baking dish

Cut up two lemons placing a halve under each side of the bird.

rub the remaining butter herb mixture on the skin of the birds.

Season the chickens to taste.

Slice the remaining lemon and place on top of the birds.

Take remaining herbs and place them under the birds with a clove of garlic.

Roast for two hours or until juice from legs runs clear.

The birds can then be cut up like a regular roast chicken or quartered or halved depending on the appetite of the group.

Be prepared to eat way more than you think lol

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Comments

michelle73 11 months, 1 week ago said:
This sounds fabulous! Got my 5!

binky67 11 months, 1 week ago said:
Yep sounds fab and I like the step by step pics too, thanks for this :-)

glennk 11 months, 1 week ago said:
Thanks for the encouragement, Binky and michelle, but I gotta tell you it was hard stuffing it with one hand and taking pics with the other lol

chihuahua 11 months, 1 week ago said:
You did a fantastic job stuffing and photographing at the same time! The chicken sounds great and looks delicious. I look forward to making this.

Chichi

brianna 11 months, 1 week ago said:
This is an incredible recipe & your step by step pictures are wonderful. This is definately a meal I'm going to be feasting on soon. I had to flag your picture as beautiful because it was absolutely mouthwatering. 5555++++

sparow64 11 months ago said:
Love it love it love it!! Can't wait to try this one!!

conner909 10 months, 4 weeks ago said:
Good job with photos! I've made this dish often, but what I haven't done, which is really a good idea, is to harden the compound butter before putting it under the chick's skin! I guess you could call this "I've got it....under my skin!" LOL!

pleclare 2 months, 4 weeks ago said:
Wonderful!

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