Herb Roasted Chicken
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 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4-5 | pounds |
chicken
|
|
| ¼ | cup |
butter
softened |
|
| 1 | teaspoon |
rosemary leaves
crushed |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | teaspoon |
garlic
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
chicken
|
|
||
| 59 | ml |
butter
softened |
|
| 5 | ml |
rosemary leaves
crushed |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 5 | ml |
garlic
finely chopped |
|
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.
