Ready in 1 hour
Try this Herbed Roasted Chicken recipe, or contribute your own. "JPSaIVQSJrK" and "collxcmd" are two of the tags cooks chose for Herbed Roasted Chicken.
"this chicken was literally the best chicken I've ever eaten. the skin was so crispy and the chicken was succulent and very tasty. my family devoured it. "- Ladams78
866 people want to try | 1,214 have favorited
Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herbs from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh; if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth. Use a spoon to scrape up all the crusty bits (thats where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A11 broadcast 03-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-01-1997 Recipe by: Michael Lomonaco
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
karpet3 2 weeks agoThis was delicious. Making it again tonight!
takkycat 1 month agoThis a tasty, fairly simple dish! The herbs do not overpower the chicken or the gravy but add a nice flavor.
SEMBP 1 month agoThis was good
mlesher1 11 month ago
GreenAmethyst7 11 month agoGrest recipe! I have never made a whole chicken in the oven before and it came out perfect.
Slimgram2 1 year agoThis was good ! Will add stuffing next time!!
qtcutecute1105 1 year agoDefinitely a keeper!! Thank you for sharing!
zalel 1 year agoEasy and tasty. Easily adapted for differing palates, too.
prestonhebb 1 year ago
EricP 1 year agoThis was such an easy and delicious recipe. Everyone in the family loved it. A definite keeper!!
Ladams78 2 years agothis chicken was literally the best chicken I've ever eaten. the skin was so crispy and the chicken was succulent and very tasty. my family devoured it.
ramcote 2 years agoCooked to perfection. I added thinly sliced lemon and onion with the herb mixture.
mmcarney 2 years agoFairly easy to make and lots of flavor.
mmcarney 2 years agoExcellent taste and very moist!
Killercrazii 2 years agoLooks really nice I am gona cook this for my mum tonight
sgrishka 2 years agoThis Michael Lomonaco chicken recipe turned out fantastic! We followed the recipe but did roast root vegetables along with the chicken. Also, instead of relying on time or piercing the thigh and looking for clear running juices, we roasted the chicken until it was a medium golden-brown and an instant-read thermometer inserted into the thickest part of the thigh read between 160° and 165° F. The recipes two temperature technique for roasting and the heavy herb rub seasoning resulted in a very flavorful chicken with crisp skin and tender, juicy meat. Basically, it was very easy to make and delicious!
knay111 3 years agoDid not have sage so subsituted poultry seasoning, very small amount. Sprinkled some basil on the skin along with black pepper