Saturday, August 20, 2011

Best Ever (And Easiest) Herb Roasted Chicken


If I remember my school history lessons correctly, it was President Franklin Roosevelt who’s campaign slogan was “A chicken in every pot”.  I certainly agree with that philosophy! You can easily feed three or four with one roasted chicken that costs right around $5 so it’s also gentle on the budget!

Cooking a whole chicken is one of the easiest things you can make.  Add a pan of rosemary roasted potatoes and you’ll have your family clamoring to get to the dinner table; I promise!  When my kids were still at home (I’m a brand new empty nester; that’s a hint to feel sorry for me) I’d make two or even three chickens if I found them on sale.  That way I’d have the protein for another meal or two ready to go!

OK let’s get started. 

Ingredients:

1 whole roasting chicken about 4-5 pounds

1 Bunch each of fresh thyme, oregano, rosemary and parsley if you have it.  I just grab a handful of each from my fresh herb pots; the measurement doesn’t have to be exact.

1 lemon

2 cloves garlic

¼ cup olive oil

Salt and pepper

1 cup veggie or chicken stock

½ cup white wine



Method:

Pre heat oven to 450

While oven is heating

Rough chop half of the herb mixed together.

Separate the chicken skin by sliding your hand between the skin and the breast, all the way down onto the thigh and leg.

Cut the lemon into four pieces and stuff along with the garlic into the cavity.

Slide the chopped herbs between the skin and meat then place the rest of the whole herbs into the cavity with the lemon and garlic.

Rub the bird with the olive oil and generously sprinkle with salt and pepper.

Bake for about 50-60 minutes until juices run clear or meat thermometer reads 165.

Remove from oven to a serving platter and let sit for 15 minutes!! That’s important!  If you don’t let the juices settle you’ll have dry chicken!

Pour off the chicken fat and put pan on stove top on high heat.

Deglaze the pan with ½ white wine and 1 cup chicken or veggie stock.

Reduce by half.

Serve stock on the side.











12 comments:

  1. This is my favorite method for roasting chicken. Yours looks especially delicious!

    I'm feeling sorry for you...my only is about the start her 2nd year of high school and I'm already having a "pre-empty nest" pity party :(

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  2. I could never get enough of this!

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  3. I tell people about how easy roasted chicken is, all the time. Now I can refer them to this recipe, thanks KC!

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  4. Wow, your roasted chicken looks delicious and perfect. Didn't think of it's so easy to make until now. Guess I'll be trying it soon. :) Thanks for sharing your wonderful recipe.

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  5. I feel your empty nest pain KC, I'm in the same boat. I'd come over and share some of that scrumptious chicken with you. When my cousins kids were little every time they saw a whole chicken, they called it "Chicken Helen". So I giggle now every time I see Helen! Soon your baby will start calling out of the blue, they really do miss mom.
    -Gina-

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  6. This household definitely loves roast chicken. During hot weather we roast on the grill and it works great! Love all the herbs you use!

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  7. Love this herb-roasted chicken-yummy!

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  8. I love roasted chicken - with herbs.... Strangely enough, chickens are rather expensive here. They're great for roasting, but not good for the barbecue.

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  10. Looks good but I must tell you it was Herbert Hoover and not Roosevelt that promised a chicken in every pot. This looks great though.

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  11. KC Mom used to have those same chickens up on her dishrack in the dinning room. Thanks for the memories! Mom just survived Cancer of the lyphnoids and at 86 ROCKS! Everywhere I go people ask me how she is doing! I say she is great you should be asking me I am exhausted!!!

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    1. How wonderful that the chickens brought you such great memories and Marvelous that your mom is doing so well! Stay well!

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