As I sat down today to write this blog post I realized, I have posted a lot of chicken recipes. In all fairness we do eat quite a bit of chicken, my hubby would probably like to eat more beef on a daily basis. I love a good steak and a super tender juicy piece of roast, but chicken just fits into a lot more recipes I like.
As guilt about the lack of beef lately dug deep into my heart (hahaha) I went and bought two roast beefs at Costco, so hooray there is beef in the freezer. We will see what I do with those!
Anyhow back to the focus of this blog post, chicken, a nice juicy flavorful roasted chicken! I for one love having fresh herbs in my home, they just have more life, colour and flavour to them. I use my spice rack daily as well but lets all admit, we don't really know how old that one spice is that has been there and maybe has been used once. You know we all have those.
Fresh is best!
There I said it, I feel better about that statement, but it's true fresh is just so much better. Although this morning I went to grab my parsley and it was frozen! Gasp how did that happen it was in the drawer and I have never had that happen before. I was not very pleased with my fridge.
This is a fairly simple recipe, pretty basic, but basic and simple does not mean tasteless and boring. I am a firm believer that food should speak for itself. The more natural and basic ingredients the more beautiful and flavorful your food can be.
Garlic Herb Chicken
1 Whole Chicken, defrosted
1 Whole Lemon
2 Whole Heads of Garlic
1/2 Cup of Fresh Parsley
1/2 Cup of Fresh Dill
1/2 Cup of Fresh Chives
1/2 Cup of Salted Butter, softened
Salt and Pepper
Preheat oven to 375.
Wash your chicken with water and pat dry.
Dice your herbs into finer pieces, mince 2 cloves of garlic. Place all the herbs in a bowl along with the softened butter. Mix them together and set aside.
In a roasting pan or some roasting dish place your chicken in it. Cut two garlic heads in half, width wise. Cut the lemon in half width wise as well. Stuff the lemon and 1 garlic head inside of the cavity of the chicken along with a few sprigs of the fresh herbs.
Take the butter and herb mixture and rub it all over the breast and thighs of the chicken, if you can get under the skin of the breast do that as well and rub in there. Season with some salt and pepper.
Place the last garlic head into the roasting dish beside the chicken. Cover the chicken and roasting pan tight with tin foil. Bake for 1 hour with the tin foil on and then and additional 30 to 40 minutes without the tinfoil.
If you are unsure if the chicken is cooked cut open the skin that connects the thigh to the body and if the juices are clear then it is cooked. If you have a thermometer insert into the breast and if it reads 165F then it is also done.
Remove the chicken from the oven and allow to rest for 10 minutes before cutting up. Serve with gravy and your favorite sides and some freshly baked buns.
See look at how bright and fresh looking the herbs are! I think it adds such vibrant life to the butter spread.
I often feel like I am violating the poor chicken when I infuse it with flavour this way. But it just adds an extra layer of flavour in the gravy and chicken meat that I get over that quite quickly.
Like I said before simple and basic doesn't have to mean boring. Bring some life and flavour to your meals, explore the fresh herbs and spices that you can find at local stores or farmers markets. Cooking can be fun and an adventure every time you cook.
A little about me
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