Oven Roasted Chicken

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Try this Oven Roasted Chicken that is moist, tender and perfectly cooked with very little effort. I used my dried herbs from our garden to make a wonderful combination of flavors. I baked my chicken, breast side down. All the juices from the dark meat flow right into the white breast making it so flavorful and moist.

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Ingredients

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Remove the neck and gizzard from inside the cavity and discard.

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Rinse the chicken inside and out.

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Using a paper towel, pat the chicken dry.

Salt and pepper the inside cavity.

Place chicken in a heavy baking dish or pan.

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Using oven safe string, tie the legs together and tie the wings tight against the chicken.

Using toothpicks, close up the cavity with the tail.

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Sprinkle paprika on the breast side of the chicken and rub it all around.

Sprinkle dried rosemary, dried thyme, salt and pepper over breast side.

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Turn the chicken over, breast side down. You will be cooking this breast side down.

Sprinkle the entire back side with paprika and rub it all over.

Sprinkle with dried rosemary, dried thyme, salt and pepper.

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Bake, uncovered, in a preheated 425 degree oven for 50 – 60 minutes

or until thighs are 190 degrees and the breast is 180 degrees.

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Let the chicken sit for 15 minutes before cutting into pieces then serve.

Oven Roasted Chicken

http://www.InDianesKitchen.com

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Ingredients

1 whole chicken, let it sit out for 30 minutes before preparing

salt

pepper

dried rosemary

dried thyme

paprika

Directions

Preheat oven to 425 degrees.

Remove the neck and the gizzard from the inside cavity.

Rinse the chicken inside and out.

Pat the chicken completely dry with a paper towel.

Place the chicken in a heavy dish or a pan.

Salt and pepper the inside cavity, about 1/4 tsp each

Using oven string, tie the legs together and tie the wings to the body.

On the breast side, sprinkle paprika all over the chicken. Rub the paprika all over the breast side of the chicken. Sprinkle with dried rosemary, dried thyme, salt and pepper.

Turn the chicken over, breast side down. You will be cooking this breast side down. Sprinkle with paprika and rub it all over the back side of the chicken. Sprinkle with dried rosemary, dried thyme, salt and pepper.

Bake for 50-60 minutes or until the breasts are 180 degrees and the thighs are 190 degrees.

Let rest for 15 minutes, cut into pieces and serve.

http://www.InDianesKitchen.com

 

 

 

 

 

 

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Categories: Chicken

43 Comments »

  1. This looks delicious, Diane! I noticed you mentioned that the dried herbs are from your garden. How do you dry the herbs yourself? Do you find that there is a difference in taste from freshly dried herbs, compared to store bought dried herbs?

    Liked by 1 person

    • Huge difference because the stores are rarely fresh dried. You wouldn’t believe the color difference from mine to store bought. I keep mine for up to a year. I have a blog on dehydrated herbs. In my search box type Dehydrated Herbs and it explains how.

      Liked by 1 person

    • You need to cook it by temperature, not weight. Place your thermometer in the thickest part of a thigh and when it reads 190 degrees check the breast, it should be 180 degrees. I set my timer for 50 minutes then I keep checking every few minutes so it doesn’t go over the temperature. I don’t even know how much mine weighed but this one took 58 minutes. The skin was crispy and the inside was juicy and tender.

      Like

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