Herb Roasted Chicken
Ingredients
The chicken
The aromatics
-
1
unit
lemon
-
2
cloves
garlic
-
1
sprig
fresh rosemary
-
3
sprigs
fresh thyme
The seasoning
-
1
teaspoon
dry marjoram
-
1
teaspoon
dry rosemary
-
1
teaspoon
dry thyme
-
1
teaspoon
dry sage powder
-
1
teaspoon
garlic powder
-
½
teaspoon
black pepper
-
½
teaspoon
nutmeg powder
-
½
teaspoon
sweet paprika
-
1
teaspoon
kosher salt or coarse sea salt
Instructions
- Remove the giblets and neck from the chicken and pat it dry.
- Mix the dry marjoram, dry rosemary, sage, thyme, black pepper, nutmeg, and sweet paprika in a bowl.
- Spread the seasoning mixture over the chicken and inside the cavity.
- Cover the chicken and refrigerate for at least two hours, preferably overnight.
- Take the chicken out of the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat the oven to 400°F.
- Stuff the cavity with fresh rosemary, thyme, lemon, and garlic.
- Insert a meat thermometer into the thickest part of the chicken.
- Place the chicken on a baking sheet with a wire rack.
- After 45 minutes, baste the chicken with butter and continue roasting for another 30-45 minutes until it reaches 165°F.
- Remove the chicken from the oven and baste it again with butter.
- Tent the chicken with foil and let it rest for 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
4
Calories
426
Total fat
29g
Total carbohydrates
4g
Total protein
36g
Sodium
716mg
Cholesterol
143mg
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