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Herb roasted chicken recipe

Herb roasted chicken recipe


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  • Ingredients
  • Meat and poultry
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  • Whole roast chicken

Herb roasted chicken is simple, very flavourful and perfect for entertaining as it allows you plenty of time to serve the drinks while this juicy bird merrily cooks away in the oven.

14 people made this

IngredientsServes: 4

  • 1 tablespoon herbed butter, softened
  • 4 sprigs fresh thyme, leaves picked
  • 1 teaspoon chopped fresh rosemary
  • 2 sprigs fresh parsley, chopped
  • 1/2 teaspoon lemon balm, chopped
  • 1 (1.5kg) whole chicken
  • 200ml dry white wine or chicken stock
  • Stuffing
  • 100g ham, diced
  • 125g quark
  • 1 egg yolk
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper to taste
  • oil for frying

MethodPrep:45min ›Cook:1hr ›Ready in:1hr45min

  1. Preheat oven to 170 C / Gas 3.
  2. For the filling mix ham with quark, egg yolk, parsley, salt and pepper.
  3. Mix herbed butter with thyme, rosemary, parsley and lemon balm. Add salt and pepper to taste.
  4. Carefully lift the skin from the chicken breast and spread the butter mixture in between. Stuff the chicken with the quark mixture and close it with the wooden skewers. Rub the outside with salt and pepper.
  5. In a large casserole heat olive oil and brown chicken on all sides. Pour in white wine and cover.
  6. Transfer to oven and roast for 30 minutes. Uncover and roast for another 30 minutes, until juices run clear, when pricked with a fork and skin is brown and crispy.

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Reviews & ratingsAverage global rating:(1)


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  • 2 tablespoons olive oil
  • 2 teaspoons McCormick® Parsley Flakes
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Thyme Leaves
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick® Ground Pepper Black
  • 2 pounds bone-in chicken parts
  • 1 1/2 pounds red potatoes, cut into 1-inch cubes

Key Products


Recipe Summary

  • 1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 cup packed fresh flat-leaf parsley leaves, chopped
  • 1/2 teaspoon minced garlic (from 1 small clove)
  • 1/2 teaspoon red-pepper flakes

Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil season with salt and pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees, about 30 minutes.

Transfer chicken to a plate. Pour off and discard fat from baking sheet return chicken to sheet. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.


Herb Roasted Whole Chicken

This yummy recipe is brought to us by my good friend Ryan, whom I affectionately call Pastor Ryan. But you can call him Ryan, The P.R., Renaissance Man, or Jeremy Renner. Or you can call him Pastor Ryan.

And speaking of Jeremy Renner, please look at this resemblance:

It&rsquos just crazy, is what it is.

I just had to get the whole Jeremy Renner elephant-in-the-room thing out of the way.

For years I was that guy who purchased the ubiquitous &ldquoRotisserie Chicken&rdquo from the supermarket. Sure, they were tasty, most times at least, but it was something that I wanted to be able to do myself.

Over the last couple of years I have been far more interested in knowing where my food comes from, and you just can&rsquot be sure about that slow-spinning, flame-surrounded yard bird at the grocery. Not to mention how many hours it&rsquos been sitting under that red lamp in the deli section.

A couple of things kept me from roasting a whole chicken myself:

&ndash It wouldn&rsquot be as convenient

&ndash It would be difficult to do&hellipwouldn&rsquot it?

The answer my friends is nah bubba nah. It couldn&rsquot be easier.

* 3-4lb Whole Chicken
* Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..)
* Canola Oil
* Salt and Pepper
* Fresh Herbs

You can stuff various items into the chicken for roasting and this will provide additional moisture and aromatics that will help to flavor the chicken from the inside. I&rsquom using a lemon, some garlic cloves, and an onion.

For the outside, I&rsquoll be using a combination of Sage, Rosemary, and Thyme.

Preheat your oven to 450 degrees while you pick the herbs from their stems.

Then you&rsquoll need to give all those herbs a chop.

This smells great already.

Toss those herbs into a bowl and add in your salt and pepper.

For EACH chicken you&rsquoll be roasting, you&rsquoll need:

* 1-2 Tablespoons of chopped herbs
* 1 Tablespoon of salt (kosher is best)
* 1 Teaspoon of pepper

Add to that 2-3 tablespoons of Canola oil&hellip

Before we apply our herb mixture to the outside of the chicken, we&rsquoll need to fill the cavity of the bird with our aromatics. As I mentioned, I&rsquom using Lemon, Garlic, and Onion. You won&rsquot be eating these items, so you can just give them a rough chop / slice / mash.

Stuff those aromatics into the nether regions of your chicken&hellip

It&rsquos important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it&rsquos finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It&rsquos just a chicken.

Just be sure to rub it down on all sides&hellip

Did I mention I&rsquom doing multiple chickens at once? That&rsquos one of the coolest parts about this. I can easily do six of these chickens in the oven for a large group of people. At $5 or less each chicken, and feeding 3-4 people each chicken&hellipit&rsquos a deal!

Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.

Once the chickens have roasted, it&rsquos good to let them rest for 10-15 minutes. This will allow all of the juiciness of the bird to redistribute to the right places. If you tore into it right away&hellipall its goodness would run out and you&rsquod be left with a dry chicken.

You&rsquoll notice that I didn&rsquot truss the chicken with any sort of butcher&rsquos twine or anything. Normally this is just fine. If you notice the legs popping out too far (which can cause them to get overly brown) during the roasting process, you can always make a small cut in the skin itself and pop the legs through it as I&rsquove done with this particular chicken. Welcome to accomplishment. Feels good, doesn&rsquot it?

She looks even better sectioned out and sitting atop a nice creamy pasta with mushrooms. I&rsquod teach you how to cut a whole chicken, but it&rsquos too easy for you not to try on your own. The legs and wings will pull right off and the breasts are easy to slice away.

Sprinkle on some more herbs to finish things up and you&rsquoll look like a total pro.


REYNOLDS KITCHENS TIPS:

To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.

Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.

Before putting a foil-covered dish in the oven, fold back one corner. This allows the heat to circulate and lets everything cook evenly, enhancing those roasted flavors. Here's a video showing this handy kitchen tip.


Ingredients

  • 5 lb whole chicken
  • 1 (16 oz) bottle Sweetwater Spice Lemon Thyme Turkey Bath
  • 1/2 cup Jacobsen Salt Co. Kosher Sea Salt
  • 1 gallon water
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions

Pour the Sweetwater Spice Lemon Thyme Turkey Bath into an 8 Quart Briner Bucket. Add one gallon of water and 1/2 cup Jacobsen Salt Co. Kosher Sea Salt. Whisk well to dissolve the salt.

Place the whole chicken in the brine. Lock the plastic plate in place to keep the bird submerged. Place a lid on the bucket and transfer to the refrigerator. Brine for 1-1.5 hours per pound (5 lb chicken brines 5-7.5 hours).

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

Remove the chicken from the brine and rinse the surface of the bird.

Stuff the rosemary and thyme under the skin of the chicken breasts and inside the body cavity. Season the chicken under the skin and in the body cavity with Cattleman&rsquos Grill Ranchero Seasoning.

Truss the chicken, tying the legs together, pulling them toward the breasts and wrapping around the bird to pin the wings to the body.

Season the bird all over with Cattleman&rsquos Grill Ranchero Seasoning.

Place the chicken directly on the second shelf of the grill. Roast until the internal temperature reaches 155ºF in the deepest part of the breasts, about 1 hour 45 minutes. Remove the Herb Roasted Chicken from the grill and rest 5-10 minutes before carving.


Herb Roasted Chicken

A combination of dried and fresh herbs dresses up this classic bird.

Yields

Ingredients

1 4 to 4-½ pound chicken, rinsed and patted dry
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon fresh chopped rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, cut in half
2 cloves garlic, smashed butchers twine if using rotisserie function

Nutritional information

Nutritional Information per serving (based on 6 servings): Calories 232 &bull (61% from fat) &bull carb. 3g &bull pro. 31g &bull fat 10g &bull sat. fat 3g &bull chol. 96mg &bull sod. 316mg &bull calc. 42mg &bull fiber 0g

Instructions

Make a paste with the olive oil, dried and fresh herbs, salt, and pepper by mixing ingredients together in a small bowl. Squeeze lemon all over outside and inside chicken. Stuff the chicken with the lemon halves and garlic cloves. Rub the herb paste all over the skin of the chicken. For rotisserie: Truss the chicken well. Insert the rotisserie skewer through the chicken, securing the forks with the rotisserie screws so that the chicken is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn oven to 400˚ and turn to rotisserie setting. Roast for about 1 hour and 15 to 1 hour and 25 minutes, so that when the thigh is pierced the juices run clear. Remove from oven using the rotisserie to ensure even, crispy skin, turn the function to regular bake when the chicken breasts are facing up for the last 5- 10 minutes of cook time. Baste the chicken periodically throughout cook time with olive oil or melted butter. Remove chicken with rotisserie removal grip. For roasting: Preheat Cuisinart® Brick Oven to 375C on convection bake or bake setting with a rack in position &ldquoA&rdquo. Place prepared chicken on baking sheet lined with parchment paper. Roast for 1 hour 15 minutes to 1 hour 25 minutes in preheated oven, until the juices run clear when the thigh is pierced.

For roasting: Place trussed chicken in baking panck on rack in lowest position. Roast at 400 for about 1 hour 30 minutes or until juices run clear when thigh is pierced. If using the TOB-260 model, press the Speed Convection button and then Start to begin roasting.


  • 1 roasting chicken, about 4 to 5 pounds
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 small onion, peeled and quartered
  • 1 rib celery, cut into large chunks
  • Few sprigs fresh parsley
  • 4 tablespoons melted butter
  • 3 tablespoons coarsely chopped fresh parsley
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried leaf thyme

Preheat oven to 350 F/180 C/Gas 4.

Rub inside of chicken with lemon juice sprinkle with salt and pepper.

Add the onion quarters, celery, and a few sprigs of parsley to chicken cavity.

Combine the melted butter with the chopped parsley, rosemary, and thyme.

Brush some of the butter mixture over the chicken.

Place chicken in a shallow roasting pan and roast for about 20 minutes per pound.


  • 12 ounces new potatoes, quartered
  • 2 bunches scallions, trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 4 large boneless, skinless chicken thighs (1-1 1/4 pounds), trimmed
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chopped fresh herbs, such as dill, thyme and/or parsley
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon finely chopped shallot

Preheat oven to 450 degrees F.

Toss potatoes and scallions with 4 teaspoons oil and 1/4 teaspoon each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F and the potatoes are tender, 18 to 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil and 1/4 teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.


Herb-roast chicken

Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp – if you start the pancetta slowly from a cold pan you shouldn’t need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.

Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they’re cooked, pierce the thighs through to the bone – the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.

Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes – mashed, jacket or roasted, or boiled new potatoes.



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