HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
CHICKEN PIECES ROASTED WITH HERBS (LOW CARB)
I found this in a low carb cookbook from Prevention Magazine and we really liked it. I prepared breasts and legs with skin on for the kids, and took the skin off for my husband and I.
Provided by mums the word
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425F, generously coat baking pan with cooking spray.
- In a small bowl, mix together flour and all spices.
- Using a basting brush, coat chicken pieces with olive oil and sprinkle both sides of meat with flour/spice mixture.
- Press flour mixture onto the chicken pieces with your fingertips.
- Roast 30-35 minutes turning the meat at least once part way through the cooking time.
- Meat thermometer should read 180°F.
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