Chef Zieg’s Tried and True Herb Roasted Chicken
It’s tempting for the home cook to pick up a ready-to-eat roasted chicken at the grocery store, but there’s really no need for that. You can easily roast your own chicken knowing that the herb selection is optimal. Makes your kitchen smell divine, too.
Unlike a lot of other herb roasted chicken recipes, mine does not call for lemon. Use if you wish, but I prefer not to take away from the herbs.
Herb Roasted Chicken Recipe
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Ingredients
1, 2-3 lb. chicken
1 medium onion, sliced ½” thick
1 t. dried Tarragon
1 t. dried Thyme
1 t. dried Marjoram
1 t. dried Savory
1 T. dried minced Garlic
1 ½ cup olive or canola oil
¼ cup Nellie & Joe’s Key Lime Juice
6 t. cornstarch
1 cup half and half
Instructions
- Preheat oven to 275 degrees.
- Remove giblets and rinse bird under cold water.
- Arrange onion slices on bottom of large roasting pan.
- Combine all remaining ingredients to create marinated seasoning.
- Season the cavity using half of the marinated seasoning.
- Place bird in roasting pan.
- Season outside of the bird with remaining seasoning mixture.
- Seat chicken legs under wire roasting frame or secure using wooden skewer.
- Roast bird for approximately 25 minutes per pound for birds under 4 pounds and 20 minutes per pound for larger birds.
- Bird is done when juices run clear at thickest part of leg, or when checked using meat thermometer – 165 degrees internal temperature.
- Allow bird to rest for 5-10 minutes prior to carving.
- Garnish with fresh thyme and rosemary.
- Serve.
Chef Zieg,
thanks for the great roasted chicken recipe. I made it instead of picking up one of those “pre-roasted” store chickens, and the recipe was delicious!
Your right, my house smelled wonderful! and I knew I had a good natural, healthy chicken, spiced jsut right. yummmm!