herb-roasted-chicken

Herb Roasted Chicken

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Herb Roasted Chicken
 
Prep time
Cook time
Total time
 
Every slice of this delicious and juicy herb seasoned chicken partnered with colorful roasted vegetables is a winner! (PS. Love your website)
Author:
Recipe type: Dinner
Cuisine: American
Serves: 6
Ingredients
  • 2 tbsp. butter
  • 1 tsp. dried sage
  • 1 clove garlic
  • ⅛ tsp. black pepper
  • 1 whole chicken (3½ lbs.)
  • 1 tsp. dried rosemary
  • 1 onion, peeled
  • 2 cups chicken broth
  • 6 oz. potatoes, parboiled
  • 3 bell peppers, seeds removed and cut into quarters
  • 2 medium zucchini, cut into chunks
  • 1 red onion, sliced in wedges
  • 1 tbsp. olive oil
  • flat-leaf parsley sprigs, to garnish
Instructions
  1. Preheat oven to 375 deg. F. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
  2. Spread half the herb mixture under the skin, rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
  3. Place chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
  4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
  5. Meanwhile, place the parboiled potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35-40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley. Serve.
Notes
Great Idea
Put 2 tablespoons of ready-made pesto under the chicken skin in Step 2. Slice and serve cold on a bed of lettuce for a summer salad.
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Nutrition Information
Per Serving: 1 Calories: 350 Fat: 21g Saturated fat: 7g Carbohydrates: 13g

 

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