PASTOR RYAN'S HERB-ROASTED WHOLE CHICKEN
This recipe is from the Pioneer Woman's blog (courtesy of her friend, Pastor Ryan). You can roast more than one chicken in the oven at a time (if you have room) and freeze extra cooked chicken, making it a very economical endeavor. *Notes*: You can use dried herbs in place of the fresh, just be sure to use leaves (not ground spices), and use 1/3 of the amount that is called for. Also, the ingredients/instructions are what is required for EACH INDIVIDUAL chicken that is prepared. The chicken might be nice served with a vegetable and Italian bread, or atop Recipe #11808. Enjoy!
Provided by Greeny4444
Categories Whole Chicken
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees while you pick the herbs from their stems. Chop the herbs and add them, along with the salt and pepper, to the canola oil; stir.
- Before applying the herb mixture to the outside of the chicken, take out the bag of giblets and discard them (if there is one), and fill the cavity of the bird with the aromatics. You won't be eating these items, so you can just give them a rough chop / slice / mash.
- Stuff the aromatics into the nether regions of the chicken. No need to tie the bird, but if the legs are sticking out far (which can cause them to overly-brown), you can put a slice in the skin, and stick the leg into that.
- It's important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to ensure a nice crust on your chicken once it's finished.
- Rub the chicken down with your canola-herb-salt-pepper mix.
- Slide your herb-coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
- The chicken is done when juices between the breast and leg run clear, and an instant-read thermometer inserted deep into the thigh reads 155 degrees F (I found 1 hour and 5 minutes at 450 degrees F worked perfectly for me in my conventional oven).
- Once the chickens have roasted, take them out and let them rest for 10-15 minutes before carving.
- Serve over pasta, or with any sides.
Nutrition Facts : Calories 743.6, Fat 55.5, SaturatedFat 13.9, Cholesterol 230, Sodium 2540.4, Carbohydrate 0.5, Fiber 0.2, Protein 57.1
HERB ROASTED WHOLE CHICKEN
Make and share this Herb Roasted Whole Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Whole Chicken
Time 1h10m
Yield 1 Whole roasted chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil,water,herbs,salt and pepper.
- Stir.
- Pour or brush over the whole chicken before baking.
- The oil and water dosen't mix very well but thats ok.
- The water keeps it moist and the oil makes it crisp.
- Any other herbs you like can be used in place of these.
- Cover with foil and bake at 350 about an hour or until crispy and brown.
WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN
This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good!
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
- Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
- Wash the chicken thoroughly under cold water then pat dry.
- Place the chicken onto a rack that is fitted into a greased baking pan.
- Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
- Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
- Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
- Tie the legs together with cotton butcher's string.
- Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
- Drizzle the olive oil/lemon juice mixture over the top of the chicken.
- Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.
Nutrition Facts : Calories 590.9, Fat 46, SaturatedFat 13.5, Cholesterol 172.7, Sodium 180.2, Carbohydrate 5.3, Fiber 1.2, Sugar 1.1, Protein 38.8
TRINI STYLE HERB ROASTED WHOLE CHICKEN
Make and share this Trini Style Herb Roasted Whole Chicken recipe from Food.com.
Provided by malessabhajan
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- pat chicken dry with paper towel,.
- then melt butter combine minced garlic,chopped parsley salt and black pepper in a bowl paste the chicken with the mixture inside and out bake for 1 hour 15 minutes at 375 degrees.
- serve with any rice or side dish.
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