CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Moist & Savory Herb Roasted Chicken

Maria Elena Mercado's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


Prep time: 1/2-hour
Cooking time: Approximately 2 hours
Difficulty level: 2
Serves 6 - 8


Ingredients:

Vegetable Mix:
8 Garlic cloves - Crushed with flat side of knife & slivered
1 Apple - Peeled, cored & cubed or 1 Celery stalk, cleaned & sliced thin
1 Onion - Sliced across, quartered & separated

Butter/Herb Mix:
(Modification: If you prefer to use fresh herbs, add 4-6 sprigs each to the Vegetable Mix above and pour only melted butter on the roaster.)
1/4 cup Butter
1/2 teaspoon dry Thyme
1/2 teaspoon dry Rosemary
1/8 teaspoon dry Sage

6-lb whole Roasting Chicken, giblets removed (can be seasoned & cooked w/chicken)
Juice from 1/2 Lemon
Adobo seasoning and/or Salt & Pepper
1/2 cup Water or Chicken Stock (Boullion OK)

Cooking Directions:

Prep vegetables (Garlic, Apple/Celery, Onion) and set aside in small bowl. Melt butter in a small saucepan over very low heat and add herbs (Thyme, Rosemary, Sage). Immediately remove from heat and set aside to cool off. Mixture will be fragrant.

Place oven rack at center position. Preheat oven to 350˚ F.

Rinse Chicken, place in a roasting pan, and pat dry with paper towels. Pour Lemon juice over Chicken. Generously season both the inside cavity & the outer skin of your roaster. Place vegetables (Garlic, Apple/Celery, Onion) inside the cavity (place smaller pieces into the neck cavity). Tuck wings under and tie legs together, if desired. Stir and evenly pour Butter/Herb mix over Chicken. Pour 1/2 cup Chicken Stock, Boullion, or Water into the bottom of the roasting pan.

Bake uncovered 2 hrs/20 minutes. Baste chicken and rotate pan after the first hour. If you opted to roast the giblets, they will be ready at this time; remove them from the pan - You can chop them up and add to your gravy. Add 1/4 cup water to pan drippings if liquid is depleted - (Never add water to a glass baking pan or it will break). Baste the roaster and rotate again after 1/2 hour.

Remove pan from oven after 2 hrs/20 minutes, baste, and cover tightly with aluminum foil, allowing the Chicken to "rest" on top of the stove 1/2 hour. The foil will seal in moist heat while the juices settle and the chicken reaches perfection. If using a cooking thermometer, the Chicken is done when it reaches an internal temperature of 180˚ F at the thigh and juices run clear.
__________

Tip: Use appropriate size foil pan to accommodate your roaster. Too large a pan will dry out too quickly and pan juices will burn.
Warning - Glass baking pans will break if water is added during roasting.

Note: Pop-up timers, included in the breast of many roasters, will automatically pop up when the chicken is DONE. Don't wait until it pops up while it's in the oven or your roaster will be dry. This method allows the roaster to continue cooking with steam (covered in foil) outside of the oven, so it won't dry out. Whether or not the pop-up timer pops up during the "resting" phase is of no consequence.

Please use safe handling practices when working with poultry, washing hands frequently with soap & water during preparation. Soak utensils in hot, sudsy water and add a little bleach to disinfect. Wipe off counters, sink and faucets with soapy, mild bleach mixture.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Savory Herb Roasted Potatoes
   by sgre52160



2 lbs red potatoes, cut into wedges 1 1/3 cup French fried onion rings 1/4 cup minced parsley 6 cloves garlic, halved 6 sprigs thyme or rosemary 2 tbsp olive oil 1 tsp salt 1/4 tsp ground peppe




Grilled - Savory Herb Roasted Potatoes
   by sgre52160



2 lbs red potatoes cut into wedges (about 6 medium) 1 1/3 cups original or cheddar French fried onions 1/4 cup minced parsley 6 cloves garlic, halved 6 sprigs thyme or rosemary 2 tbsp olive




Savory Herb-crusted Chicken Pot Pie
   by sgre52160



1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet) 1 egg 1 tbsp water 4 cups cubed cooked chicken 1 bag (24 ounces) frozen mixed vegetables (corn, peas, carrots, gr




Moist & Savory Stuffing
   by mpooh488957



from Campbell's Kitchen Prep Time: 20 min. Bake Time: 30 min Ingredients: 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) Generous dash grou




Savory Roasted Chicken
   by sgre52160



1 whole chicken Combine the following ingredients: 1/2 cup sugar 2 tbsp garlic salt, seasoned salt and Hungarian paprika 1 tbsp chili seasoning and black pepper 1 tsp ground ginger 1/2 tsp g





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.