Herb Roasted Chicken
Based on a Crisco recipe from 'Taste of Home" magazine. This turned out great, and it's easy and healthy."Very good recipe. Easy to follow and cook. Stuffed the bird with lemon quarters, celery and 1/2 a yellow onion chopped. Paired with Armenian rice pilaf and sweet corn. Thanks!" - LMH617
Yield: 6 Servings Ready in 1 hours, 50 minutes
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Herb Roasted Chicken Preparation
Heat oven to 375 degrees. Coat a 9 x 13 baking dish with non-stick cooking spray. Rinse, clean out cavity, and pat the chicken dry with paper towels. Place the chicken breast side up in the baking dish. Cut the stalk of celery into several pieces, and place the celery and onion, if you''''re using them, in the cavity of the chicken. Whisk olive oil, salt, garlic powder, basil leaves, parsley flakes, chives, and rosemary in a small bowl. Truss the chicken, and then brush the olive oil mixture over the entire top surface of the chicken. Bake for 1 1/2 hours, and check for doneness with a meat thermometer. Let the chicken rest for 10 minutes before carving.
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