Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Herb-Roasted Chicken
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 702
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 53 g
- Cholesterol
- 214 mg
- Sodium
- 1346 mg
- Level: Easy
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 702
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 53 g
- Cholesterol
- 214 mg
- Sodium
- 1346 mg
Ingredients
Directions
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
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