Herb Roasted Chicken
Cooking a whole chicken is one of the easiest things you can make. Add a pan of rosemary roasted potatoes and you’ll have your family clamoring to get to the dinner table; I promise!
- 1 whole roasting chicken about 4-5 lb.
- 1 Bunch each of fresh thyme, oregano, rosemary and parsley, measurements don't have to be exact.
- 1 lemon
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper
- 1 cup veggie or chicken stock
- 1/2 cup white wine
- Pre heat oven to 450 F.
- Rough chop half of the herb mixed together.
- Separate the chicken skin by sliding your hand between the skin and the breast, all the way down onto the thigh and leg.
- Cut the lemon into four pieces and stuff along with the garlic into the cavity.
- Slide the chopped herbs between the skin and meat then place the rest of the whole herbs into the cavity with the lemon and garlic.
- Rub the bird with the olive oil and generously sprinkle with salt and pepper.
- Bake for about 50-60 minutes until juices run clear or meat thermometer reads 165 F.
- Remove from oven to a serving platter and let sit for 15 minutes. If you don’t let the juices settle you’ll have dry chicken!
- Pour off the chicken fat and put pan on stove top on high heat.
- Deglaze the pan with 1/2 white wine and 1 cup chicken or veggie stock.
- Reduce by half.
- Serve stock on the side.