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There’s nothing quite like the delicious aroma of herb roasted chicken…especially when one of those herbs is rosemary!  I’ve discovered this delicious combination to create a dish that we enjoy.  I will serve it tonight with a spinach salad, squash from the garden (cooked with an onion from the garden), mashed potatoes and hot cornbread muffins.  The chicken will serve us tonight and there will be enough left over for sandwiches or a chicken salad.

 Herb Roasted Chicken

One 5-6 pound whole chicken, washed and dried inside and out

2 tablespoons butter

1 lemon

1/2 medium-large onion

2-3 garlic cloves

1 large sprig rosemary

1 sprig thyme

1 sprig basil

1 sprig sage (a few leaves)

1 teaspoon kosher salt

1/2 teaspoon Lawry’s Seasoned Pepper

Preheat oven to 375 degrees.

Melt the butter in a microwave safe dish.  Chop the herbs and add to the butter.  Add the salt and pepper to the herb mix.  Raise the skin all around the chicken (without tearing if possible) and insert the herbs and butter, spreading it out as much as you can.  Smooth some of the butter on the outside of the chicken too.  Insert 1 lemon (quartered and seeds removed), 1/2 onion and the 2-3 garlic cloves into the cavity of the chicken.  If you have kitchen twine (I was out), tie up the legs and tuck the wings beneath the chicken.  Place it in a roasting plan and cover loosely (tent) with foil.  Roast in 375 degree oven for about 2 hours or until golden and meat tests done with a meat thermometer.  Enjoy!

Here we have the herbs straight from the garden:  

sage, thyme, sweet basil and rosemary…

along with an onion from the garden.  

Also one fresh lemon and 2-3 garlic cloves.

Kosher salt and my favorite, Lawry’s Seasoned Pepper

Melt two tablespoons BUTTER in a covered bowl in the microwave…

Add the chopped herbs, the salt and the pepper to the butter…and mix together

Raise the skin up around the chicken, without tearing,

  insert the herb mixture and spread as much as you can.

Place in a roasting pan and bake at 375 degrees for two hours…

covered loosely with foil.

Tender herb-roasted chicken…

with the distinct flavors of lemon, onion, garlic and herbs…

11 Responses to Awesome herb roasted chicken…

  • Karen says:

    Oh, this looks so delicious! And easy, too! I will be adding this to my recipe collection. How nice it must be to harvest fresh herbs and veggies for this meal. My mouth is watering. xx

    • Dianne says:

      Hi, Karen! This recipe creates a juicy, tender, delicious chicken! You just reminded me that I need to be drying more of these herbs for this winter! 😉

  • Farmlady says:

    I can smell the aroma all the way down here in California. This chicken sounds wonderful.
    Thanks for posting the recipe.

    • Dianne says:

      Hi, Farmlady! You’re so welcome! Every time I’ve used this recipe, the chicken has turned out the same – delicious.

  • Christine says:

    Hi Dianne,
    In case you didn’t get the comment I wrote last night – I’ve nominated you for a blog award on my blog. I hope you are getting some summer-ish weather now!

  • grace says:

    oh, i’m such a fan of the way rosemary smells when it’s in the oven. i’m sure your chicken is fantastic!

  • Dianne says:

    I love the way it smells too, Grace…and this chicken is definitely worth the effort!

  • Nothing better than being called to dinner when a fresh roasted chicken is on the the table. Nice recipe!

  • Angela says:

    Oh wow Dianne what a beautiful recipe. This I will have to try. I hope your summer is going beautifully. My Spring and Summer have not been quite what I had planned-I’ve not been on the interwebs/blogland very much at all. I hope you are enjoying your farm and that beautiful family of yours!

  • I have never tried to put herbs under the skin of the chicken. Looks fabulous. I have to try this! 😛




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