Herbed Roasted Chicken

Herbed Roasted Chicken

Ready in 1 hour
21 review(s) averaging 4.7. 100% would make again

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Top-ranked recipe named "Herbed Roasted Chicken"

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Delicious, succulent roast chicken with hint of sage and garlic.

"Great flavor. Make sure u put it on the bottom row of your oven so it doesn't burn the top of the chicken. I think ours would have been better, but the twine came off the legs while cooking and a lot of the liquid came out. Made it a little dry, but still tasted good."

- Mrsswill

Ingredients

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black pepper; Freshly ground
Salt; to taste
1 tb Dried thyme
1 md Onion; coarsely chopped
6 lb Roasting chicken
1 tb Dried sage
1 c Chicken broth
4 Garlic; crushed
3 Bay Leaves
sprigs Fresh rosemary
3 tb olive oil
sprigs Fresh sage
sprigs Fresh thyme
1 tb Dried Rosemary

Original recipe makes 4

Servings  

Preparation

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 - jpmd44a@prodigy.com 03-01-1997 Recipe by: Michael Lomonaco

Calories Per Serving: 1505 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you have leftovers, I suggest making this  " judybowman judybowman

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Reviews for Herbed Roasted Chicken All 21 reviews

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Great flavor. Make sure u put it on the bottom row of your oven so it doesn't burn the top of the chicken. I think ours would have been better, but the twine came off the legs while cooking and a lot of the liquid came out. Made it a little dry, but still tasted good.
Mrsswill 6 months ago
Very yummy.
Pkun784 8 months ago
marie0717 8 months ago
This was my first time making a whole chicken and it came out perfect and delicious... Very tender and full of flavor.. Definitely will be making this again..
Kym1 10 months ago
This was delicious. Making it again tonight!
karpet3 1 year ago
This a tasty, fairly simple dish! The herbs do not overpower the chicken or the gravy but add a nice flavor.
takkycat 1 year ago
This was good
SEMBP 1 year ago
mlesher1 1 year ago
Grest recipe! I have never made a whole chicken in the oven before and it came out perfect.
GreenAmethyst7 1 year ago
This was good ! Will add stuffing next time!!
Slimgram2 2 years ago
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