Nothing
beats an easy to make roast chicken! Especially when roasted with spread,
rosemary, parsley, and lemon for an unbeatable flavor. This Roast Herb Chicken
unquestionably beats the pants off of any rotisserie chicken!
At the point
when we roast chicken, we don't do it with only a sprinkling of salt. No… we do
it Flavor. There is such an extensive amount it in this chicken that beats any
restaurant chicken.
Not
exclusively does this recipe give you a roast chicken with flavor… it conveys
crispy skin, juicy meat and a decent dinner to go with the ultimate creamy
mashed potatoes.
INGREDIENTS:
- 50 grams sage, rosemary, thyme, finely chopped
- 2 carrots, peeled
- 50 grams butter
- 1 whole cornfed, free range chicken
- 3 tablespoons olive oil
- 1 lemon, sliced
- 1 onion, halved
- Salt and pepper
INSTRUCTIONS:
- Preheat the oven to 180C.
- Place the whole chicken on a roasting tray, place your fingers into the neck to separate the skin and the breast meat. Insert slices of butter and a quart of the chopped herbs and tuck firmly down.
- Place carrot, onion and lemon inside the cavity of the chicken, leaving 2 slices of lemon to tuck inside the chicken thighs.
- Rub the skin of the chicken with herbs, salt and pepper and drizzle with olive oil.
- Roast for about an hour to an hour and fifteen minutes or until the juices run clear and the chicken is cooked though.
Inspired
from foodandwine.com
Roast Herb Chicken
4/
5
Oleh
Hana
