Herb-Roasted Chicken

1 review, 5 star(s). 100% would make again

Ready in 1 hour 30 minutes

Nice roasted chicken!


3 lbs whole chicken
2 tbsp butter/marg; melted
2 cloves garlic; minced
1 tsp dried basil; crushed
1/2 tsp Salt
1/2 tsp sage; ground
1/2 tsp thyme; dried crushed
1/4 tsp lemon pepper seasoning or black pepper
1/4 cup Flour
2 cups Chicken broth
salt and pepper; to taste

Original recipe makes 4



Preheat oven 375

Rinse chicken, dry with paper towels, skewer neck skin to back, tie legs to tail., twist wing tips under back.

Place chicken, breast side up on rack in shallow roasting pan, and brush with melted butter and rub garlic over chicken.

Mix basil, salt, sage, thyme, and pepper, and rub onto chicken.

Roast, uncovered, 375 degrees 1.25 to 1.5 hours

Cover, and let stand 10 minutes

Meanwhile, make gravy:

pour pan drippings into a container

Put 1/4 of a cup of the fatty part of the dripping into a saucepan, and add the flour.

Top off the rest of the drippings (discard the excess fat), adding chicken broth until the rest of the drippings plus chicken broth is 2 cups.

Pour all at once to the saucepan. Cook on medium until thick. Add salt and pepper to taste

1/4 cup flour

Alert editor   
Calories Per Serving: 816 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
ryes 6y ago

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