Best Summer Herb Roast Chicken Recipes

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HERB-ROASTED CHICKEN



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.

SUMMER HERB ROAST CHICKEN



Summer Herb Roast Chicken image

Make and share this Summer Herb Roast Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 lemon
1 (4 lb) roasting chickens
6 new potatoes, cut in half
1 cup baby carrots
1/2 lb fresh green beans

Steps:

  • Mix oil, thyme, marjoram, salt and pepper.
  • Grate 1 t.
  • lemon peel from lemon; add peel to oil mixture.
  • Cut lemon into fourths; place in cavity of chicken.
  • Place chicken, breast side up on rack in shallow roasting pan; brush oil mixture on chicken.
  • Roast uncovered 45 minutes in 375 degree oven.
  • Arrange potatoes, carrots, and green beans around chicken; brush chicken and vegetables with oil mixture; roast uncovered 30-45 minutes or until juice of chicken runs clear.
  • Remove lemon and discard.
  • Place chicken on platter; arrange vegetables around chicken; serve with pan drippings.

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