Baked Whole Chicken With Herbs

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Fresh Herbs (from my garden) stuffed into the cavity of the Chicken, butter & season the skin then bake in the oven for a delicious taste. Fixing a whole Chicken is so easy to prepare and yes that skin was crispy delicious! When I bake a Whole Chicken, I bake it breast side down. That way all the juices run into the white breast meat making it moist.

 

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Ingredients

 

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Spray a baking dish with cooking oil.

 

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Rinse the chicken inside and out.

Remove any pin feathers and

giblets that are inside the cavity.

 

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Using a paper towel, pat

the entire chicken dry.

 

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Tie the fresh herbs together

with oven safe string.

 

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Fold the herbs in half at the string and

insert folded side into the chicken cavity.

 

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Using oven safe string, tie the legs together.

 

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Pull a wing up toward the neck.

 

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Fold the wing tip down and toward the

body, tucking it under so it stays in place.

 

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Brush half of the melted butter

onto one entire side of the chicken.

 

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Sprinkle with salt and pepper.

Do not skip or skimp on the salt.

Turn chicken over and repeat with

remainder of butter, salt and pepper.

Place the chicken breast side down

into the prepared baking dish.

Do not add any liquid to the dish.

 

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Bake uncovered in a preheated 425 degree

oven. Figure 20 minutes per pound of chicken

and until the thickest part of the breast is 165 degrees.

 

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Place the chicken onto a cutting board, let

rest for 10 minutes then cut and serve.

The skin will be crispy and delicious!

 

Baked Whole Chicken With Herbs

http://www.InDianesKitchen.com

8ED2A0AA-97E9-498F-B383-BBA440A789E2

Ingredients

  • 1 whole 5-6 pound roasting chicken
  • 1/4 cup butter, half a stick
  • salt and pepper to taste
  • fresh herbs (I used lemon thyme, sage and chives)

Directions

  1. Preheat oven to 425 degrees.
  2. Spray a baking dish or pan (large enough to fit the chicken in) with cooking oil.
  3. Rinse the chicken inside and out removing any pin feathers and the giblets inside the cavity, if any.
  4. Using paper towels, pat the entire chicken dry.
  5. Using oven safe string, tie the fresh herbs together. Fold them in half at the string and insert them into the cavity of the chicken.
  6. Using oven safe string, tie the legs together at the end bone.
  7. Pull a wing up towards the head end of the chicken. Fold the tip of the wing down and toward the body, tucking it in so it stays in place. That way the wing stays close to the body and won’t be overcooked.
  8. Brush the entire breast half of the chicken with half of the melted butter. Sprinkle with salt and pepper. Do not skimp or eliminate the salt. Place chicken breast side down into the prepared baking dish. Repeat butter, salt & pepper on the other side. I cook my chickens breast side down so the juices run into the breast and stay moist. Do not add any liquid to the baking dish.
  9. Bake uncovered for 20 minutes per pound of chicken and until the thickest part of the breast is 165 degrees.
  10. Place the chicken on a cutting board and let rest for 10 minutes.
  11. Cut and serve the chicken.

http://www.InDianesKitchen.com

 

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Categories: Chicken, Fresh Herbs

34 Comments »

    • The herbs will be black when the chicken is done so throw them away…they did their job. Did you see I used chives? I expected somebody to say they are just for garnish (their not) so I will read more comments and see if anyone noticed. I also like to put a quartered lemon inside the cavity but since I used lemon thyme I decided not to. My husband isn’t a huge fan of lemon. Thanks!

      Liked by 1 person

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