Best Houlihans Herb Roasted Chicken Recipes

Houlihan's Herb-Roasted Chicken image

Provided by NC Gal

Categories Poultry

Time 1h30m

Yield 1 quart marinade

Number Of Ingredients 20

2 tablespoons chopped onions
1 1/2 tablespoons minced garlic
1/2 cup cider vinegar
1 1/2 tablespoons dry mustard
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
1/3 cup sugar
1 1/2 tablespoons salt
2 1/2 cups vegetable oil
3/4 cup additional cider vinegar
4 teaspoons basil
1 1/2 teaspoons oregano
3/4 teaspoon rosemary
1/4 teaspoon tarragon
1/2 teaspoon thyme
2 tablespoons granulated onion
4 tablespoons black pepper
2 tablespoons salt
3/4 teaspoon seasoning salt
1 cup cold water

Steps:

for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree. Place puree in mixing bowl. Add the mustard, white pepper, garlic power, sugar & salt. Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
To the base add the marinade spices and water. Blend thoroughly. Makes about 1 quart, enough for 2-2 pound chickens.
To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven. 1 chicken split will take 1 to 1 1/2 hours. Chicken parts will take 45 minutes to 1 hour.

Nutrition Facts : Calories 5374.3, Fat 551.1, SaturatedFat 71.2, Sodium 24460.8, Carbohydrate 112.8, Fiber 11.8, Sugar 75.5, Protein 10.2

French Herb Roasted Chicken image

Provided by Elainia

Categories Poultry

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs roasting chickens
1/4 cup herbes de provence (with little to no lavender)
1 tablespoon granulated garlic
1 teaspoon sea salt (or coarse salt)
1 quartered lemon (optional)

Steps:

Wash and dry your bird, place in a roasting pan.
Mix all the seasonings in a small dish.
Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
With any seasonings left, sprinkle them inside the chicken cavity.
Quarter a lemon and stuff inside the chicken. (optional).
Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
If it starts to look overly brown, tent a piece of foil over it.
The drippings reduce nicely for gravy.

Nutrition Facts : Calories 482.7, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 732.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 38.1

Herb Roasted Chicken image

Provided by MarieRynr

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 roasting chicken, 3 1/2 to 4 lb,giblets removed
salt, plus 1/4 tsp salt
fresh ground pepper, plus 1/8 tsp ground pepper
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
4 thin lemon slices, seeds removed
2 tablespoons unsalted butter, melted

Steps:

Preheat oven to 375*F (190*C) Rinse the chicken under cold water, drain and pat dry with paper towels.
Season inside and out with salt and pepper.
In a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 tsp salt and 1/8 tsp pepper.
Using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin.
Slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh.
Tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side.
Truss the chicken by tying the legs together with kitchen string.
Brush the chicken with the melted butter.
Place the chicken on it's side on an oiled roasting rack in a roasting pan.
Roast for 20 minutes.
Turn the chicken onto it's other side and roast for another 20 minutes.
Turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh.
15 to 20 minutes longer.
Remove the chicken from the oven and transfer to a platter.
Cover loosely with aluminum foil and let stand for 10 minutes before carving.

Herb-Roasted Chicken image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 3-to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

Steps:

Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.