Rub-Me-Down with Herbs Roast Chicken

I love roasted chicken! Every time I’m in the grocery store I pass the rows of golden rotisserie chicken and my mouth waters. I reach out to grab one but then I stop and realize that I can make a better one myself. I think most people are scared of roasting their own chicken and imagine it’s going to take all day. Roast chicken is simple! It only takes a little over an hour to cook and it’s the perfect one pot meal. You have your protein, vegetables, and starch in one pan and you make your sauce right there with the drippings. And with less mess, the better dinner seems to taste.

Roast chicken is healthy too. This chicken is especially flavorful and juicy that you won’t even miss the skin. The vegetables are tender and delicious and are slowly roasted in the chicken’s juices. It’s a warm and comforting. meal You’ll be thankful when you make this chicken over the dry, bland bird under the heat lamp.

  • 1 ea                              chicken, roaster (3-5 pounds)
  • 1 tbsp                          rosemary, fresh, minced
  • 2 tbsp                         thyme, fresh, minced
  • 1 tbsp                          sage, fresh, minced
  • 5 ea                             garlic cloves, grated (I used a microplane grater)
  • 1 ea                             lemon, zested (I used a microplane grater)
  • 2 tbsp                         olive oil, separated
  • 10 sprigs                    thyme
  • 1 sprig                        rosemary
  • 6 ea                            sage leaves
  • 1 head                        garlic, halved
  • ½ ea                          lemon, quartered
  • 1 ea                             carrot, cut into 4 pieces
  • 1 ea                            onion, quartered
  • 1 ea                            celery stalk, cut into 4 pieces
  • 1 C                             chicken broth
  • ½#                            buttercream potatoes (or any other potato you like), halved
  • ½#                           cremini mushrooms, halved

Preheat your oven to 450°F.

Combine the minced rosemary, thyme, and sage. Add garlic paste and lemon zest and season with salt and pepper. Add 1 tbsp of olive oil and mix into a paste.

Rub mixture underneath the chicken skin and any extra can be rubbed inside the cavity. (You can separate the chicken skin from the flesh gently with your index finger.) Season the cavity heavily with salt and pepper.

Stuff the cavity with rosemary sprigs, sage leaves, thyme leaves, garlic head, and quartered lemon.

Truss your chicken.  I’ve included a video to guide you along. There are many methods so feel free to browse!

Rub your chicken with 1 tbsp olive oil and season generously with salt and pepper.

**Spray your roasting rack and roasting pan with non-stick cooking spray. Place your chicken on the rack.

Add your onion, carrots, and celery to the bottom of the roasting pan. Make sure they are seasoned. Add 1 cup of chicken broth. Place in oven. Cook for 20-30 minutes or until it begins to turn golden brown. Make sure to rotate your chicken every 15 minutes in the oven.

While chicken is cooking, season potatoes and mushrooms with olive oil, salt, and pepper. Set aside.

After the chicken is initial brown, turn oven down to 325°F. Add your potatoes and mushrooms and continue to cook for another 30-45 minutes. Add more broth when necessary. The chicken should reach an internal temperature of 165°F, so take it out when it reaches 160°F because the temperature will rise again due to carry over cooking.

Remove the string. Carve and Voilà!

(I’ve also included a video on how to carve but feel free to find your favorite video on youtube).

**If you do not have a roasting rack you can use your onion, carrot, and celery as bed for your chicken to rest on.

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