Whole roasting a chicken is a great way to economize. This herb roasted chicken always turns out moist and juicy with great flavor. I then package the leftover meat one cup at a time into zipper bags and store in the freezer for later use in casseroles or hashes. Then using the remains I made a homemade chicken stock that is much better than any store bought stock.
YIELD
4 servingsPREP
10 minCOOK
2 hrsREADY
2½ hrsIngredients
Directions
Heat oven to 350℉ (180℃).
Secure wings and legs to body of chicken. In small bowl stir together all herb rub ingredients; rub onto chicken.
Place chicken, breast side up, on rack in roasting pan.
Bake for 2 to 2½ hours or until fork tender.
Variations: Herb butter chicken with vegetables: Double ingredients for herb rub.
Rub half onto chicken; reserve remaining half. Place 6 new potatoes, cut in half; 6 carrots, cut in half crosswise and 2 medium onions, cut into quarters, on bottom of pan around chicken.
Dollop reserved herb rub evenly over vegetables.
Baste chicken and vegetables occasionally during baking time.
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