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Herb-Roasted Chicken
Ingredients:
2 1/2 - 5 lb. chicken
1/2 to 1 oz. fresh herbs (thyme, rosemary, marjoram,mint, or a combination of your favorites)
2 1/2 - 5 lb. chicken
1/2 to 1 oz. fresh herbs (thyme, rosemary, marjoram,mint, or a combination of your favorites)
Directions:
Preheat oven to 325 degrees F. Rinse and pat chicken dry, removing organ meats and neck from cavity. Cut a small slit in the skin on each side of the breast of the chicken, or simply peel back the skin. Spread half of the herbs under the skin of the chicken on each side. Any leftover herbs can be placed in the cavity of the chicken for additional flavor. Cook the chicken about 25 minutes for each pound, or approximately 1 1/2 hours. Remove from oven and let stand for 10 minutes before carving. Remove skin before serving.
Preheat oven to 325 degrees F. Rinse and pat chicken dry, removing organ meats and neck from cavity. Cut a small slit in the skin on each side of the breast of the chicken, or simply peel back the skin. Spread half of the herbs under the skin of the chicken on each side. Any leftover herbs can be placed in the cavity of the chicken for additional flavor. Cook the chicken about 25 minutes for each pound, or approximately 1 1/2 hours. Remove from oven and let stand for 10 minutes before carving. Remove skin before serving.
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