Herb Roasted Chicken Recipe
Get ready for perfectly crispy, juicy roasted chicken! This simple recipe delivers savory herb-infused flavor, ideal for any dinner.
Equipment
- Roasting Pan or Dutch Oven
- Carving Knife
- Baster or Ladle
- Set of Measuring Cups
- Set of measuring spoons
- Cutting Board
- Butcher Twine
- Meat Thermometer
Ingredients
- 5 lb Whole Chicken
- 4 Tablespoons Irish Butter Softened
- Bunch of Rosemary
- Bunch of Thyme
- 1 Apple
- 1 Large Onion
- 5 Carrots
- 4 Teaspoons Salted Season Blend
- 1/2 Teaspoon Poultry Seasoning
- 1/2 Teaspoon Ground Sage
- 1/2 Teaspoon Garlic Powder
- 4 Teaspoon Seasoning Blend or Salt
- 1 Tablespoon Italian Seasoning
- 5 Garlic Cloves Minced
- 1/3 Cup Chicken Broth Low Sodium
Instructions
- First, prepare your herb butter. In a small bowl, combine the softened butter with the seasonings and minced garlic. Mix well until all ingredients are thoroughly combined.
- Next, prepare your vegetables by washing your produce. Cut the apples and onion into four quarters. Then, remove the tops of the carrots and arrange them vertically in your roasting pan. This creates a natural rack for the chicken and adds moisture during cooking.
- Prepare your chicken. Before seasoning, carefully inspect your chicken. Remove any remaining feathers or discoloration with a knife. It is crucial to remove the giblet bag from the cavity and trim the chicken neck if it's still attached.
- Preheat your oven. Meanwhile, preheat your oven to 300 degrees F (150 degrees C).
- Season the chicken. Thoroughly pat the chicken skin dry with paper towels. Stuff the chicken cavity with the apple quarters and half of the onion. Now, generously spread some of the seasoned butter mixture over the back of the chicken.
- Arrange and season. Carefully place the buttered chicken on top of the carrot rack in the roasting pan. Add the remaining onion quarters around the chicken in the pan.
- Apply more butter. Next, apply the remainder of the seasoned butter mixture. Be sure to work some of the mixture under the skin over the chicken breasts. Don't forget to spread butter evenly over the wings and drumsticks too!
- Final Touches. Using butcher twine, tie together the fresh thyme and rosemary for easy removal. Add the fresh herbs to the pan and connect the chicken legs using the twine. Finally, sprinkle additional Italian seasoning over the entire chicken.
- Begin the slow roast. Pour the chicken broth into the bottom of the roasting pan. Cover with the lid and cook the chicken at 300 degrees F (150 degrees C) for 1 hour and 30 minutes.
- Increase heat and baste. After 90 minutes, remove the lid (if you haven't already). Baste the chicken generously and increase the oven heat to 400 degrees F (200 degrees C) and continue cooking for an additional 20 minutes, uncovered.
- Achieve golden perfection. For that irresistible golden, crispy skin, drizzle the chicken with honey. Broil on low heat for 5-10 minutes, watching carefully until it reaches your desired golden-brown color and crispy texture.
- Rest and serve. Finally, remove the chicken from the oven and let it rest for at least 5-10 minutes before carving. As it rests, spoon any pan juices over the chicken to ensure each slice is incredibly flavorful and juicy.
- Enjoy! Serve your delicious roasted chicken alongside classic comfort sides like creamy mashed potatoes or fluffy rice, with your favorite mixed vegetables.
Notes
Tips for Recipe
Chicken Prep Tips
- Resting the chicken before cooking aids tenderness to avoid shock from a cold fridge to hot oven, remove from the fridge about 15-20 minutes prior to roasting.
- As you inspect the chicken to remove feathers, the cavity bag, and skin discoloration; disinfect the area after the chicken is fully prepped with an all-purpose solution.
- If you wish to reduce the cooking time, spatchcock the chicken using the butterfly method to the backbone with kitchen shears and flatten the bird.
- Removing extra moisture with a pat dry allows the seasoning to adhere to the skin and a crispier texture.
- You can taste the butter spread prior to adding to the chicken to adjust the flavor profile. The taste test will be salty, this does not necessarily mean the chicken will be over salted. Taste test to see if you desire more garlic or herbs.
- It is recommended to season about one teaspoon of salt per pound of chicken, you can season to your desired salt level.
- Use your favorite seasoning blend, I love to use a season blend that includes salt, garlic, onion, and black pepper. If you choose to not use a season blend, I recommend Himalayan salt and add black pepper. I used the Nature's Seasoning Blend by Morton for this recipe.
Chicken Roasting Tips
- To achieve a tender and juicy chicken, cook low and slow.
- Baste the chicken towards the end of the roasting process to ensure the flavor is throughout.
- Use the broiler to gain your desired chicken crispy skin texture, keep an eye on the oven while broiling to avoid burning.
- Stuffing the cavity with apples and onions aids the moisture and subtle sweet flavor to compliment the herbs.
- Creating a rack using the carrots will help achieve a juicy chicken, celery can be used with the carrots.
- Ensure the chicken is fully cooked by checking with a meat thermometer for an internal temperature of 165 degrees Fahrenheit.
Chicken Leftovers Storage Tips
- Allow the chicken to fully cool off before storing in an air-tight container in the refrigerator.
- Leftover chicken can be stored in the fridge for up to four days before discarding.
- Reserve the chicken drippings in a mason jar, incorporate in your vegetables, rice, or mashed potatoes for an enhanced flavor.
- Leftover chicken can be frozen using a freezer safe zip-loc bag for up to six months.
- The leftover chicken carcass can be used to make chicken broth.