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Herb-Roasted Chicken
Poultry Classics
Prep time:
20 MinutesRoast time :
1 hour 40 minutes“Each and every slice of this delicious and juicy herb-seasoned chicken partnered with colorful roasted vegetables is a winner!”
Ingredients
Serves 6
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 clove garlic, crushed
- 1/8 teaspoon black pepper
- 1 whole chicken (3 pounds, 5 ounces)
- 1 teaspoon dried rosemary
- 1 onion, peeled
- 2 cups chicken broth
- 6 ounces new potatoes, parboiled
- 3 bell peppers, deseeded and cut into quarters
- 2 medium zucchini, cut into chunks
- 1 red onion, sliced
- 1 tablespoon olive oil
- flat-leaf larlsey sprigs, to garnish
Directions
1
Preheat oven to 375°F. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
2
Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with chicken string.
3
Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
4
Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
5
Meanwhile, place the parboiled potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35-40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Put 2 tablespoons of ready-made pesto under the chicken skin in Step 2. Slice and serve cold on a a bed of lettuce for a fresh and summery salad.
Serving Suggestion
Serving Suggestion
A bowl of fresh fruit salad is the perfect ending for this roasted chicken dinner. Serve with fresh whipped cream on the side.
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