Ingredients
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1
-
1/2
-
1
-
2
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Herb-Roasted Chicken,I got this recipe from a Better Homes & Garden “Low-Carb Cooking 2004” magazine. It’s a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.),Amazing chicken! I didn’t brine the chicken, and added some chopped potatoes, mushrooms, and carrots the last hour. Everyone, including my 2 year old enjoyed it.,I made this last night and it was ABSOLUTELY delicious!! And super easy too! The changes I made were as follows:
1. I didn’t rinse the chicken or pat with a paper towel, etc. after brining, although since there is the added salt, I think next time I will omit the additional 1/2 tsp salt in the herb rub.
2. I put all the ingredients for the herb rub together along with the melted butter and garlic. I rubbed this under the skin of the chicken and on the outside.
3. used a regular glass casserole dish for baking, put the chicken breast side down.
4. After 15 minutes of cooking, I added onions, red potatoes, celery, and carrots that I had chopped into large chunks, around the chicken in the casserole dish.
I cooked the chicken (approx. 3 lbs) for 1 hr 20 minutes. It looked BEAUTIFUL, was very tender and juicy, had a bunch of natural juices for a gravy, and tasted FANTASTIC. I highly recommend!
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Steps
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1
Done
|
Place Chicken in a 1 Gallon Zip-Lock Type Bag. Pour 1/2 Cup Kosher Salt Over Chicken. Carefully Pour 1 Quart Water Over Chicken and Seal Bag. |
|
2
Done
|
Gently Mix the Salt/Water Solution to Cover Chicken. Place Sealed Bag on a Paper Towel in the Refrigerator and Leave For 30 Minutes. (this Is Called Brining.). |
|
3
Done
|
Remove Chicken from Bag and Rinse Under Cold Water. Pat Chicken Dry. |
|
4
Done
|
Preheat Oven to 375f |
|
5
Done
|
in a Small Bowl, Stir Together Basil, Salt (1/2 Tsp.), Sage, Thyme, and Lemon Pepper (or Pepper). |
|
6
Done
|
in Another Small Bowl, Melt Butter. Add Minced Garlic to Butter and Mix Together. |
|
7
Done
|
Remove Neck and Giblets from Chicken. Place Chicken, Breast Side Down, on a Rack in a Shallow Roasting Pan. Use a Basting Brush to Paint Garlic Butter Onto the Chicken Skin. Sprinkle Part of the Herbs Over the Butter. |
|
8
Done
|
Turn Chicken Over and Repeat With Remaining Butter and Herbs. |
|
9
Done
|
Roast, Uncovered, For 1.25 - 1.5 Hours, or Until Drumsticks Move Easily in the Sockets and a Meat Thermometer Registers 180f |
|
10
Done
|
Serve and Enjoy! |
