Mixed Herb Roasted Chicken

Mixed Herb Roasted Chicken

I had a ton of herbs to use up and a whole chicken in the refrigerator, so I decided to make a mixed herb-roasted chicken. I threw half a lemon and clementine along with garlic, onion, and herb sprigs into the cavity of the bird. I seasoned the top of the chicken with an herb/olive oil mixture along with sea salt, freshly cracked pepper, and garlic powder. I cooked the bird in the oven at a high temperature to ensure a nice crisp outer coating. The chicken smelled terrific while it was roasted and tasted moist, tender, and flavorful. It paired nicely with the Roasted Baby Heirloom Tomatoes with Basil, Shaved Parmesan, and Toasted Pine Nuts and roasted potatoes that I paired it with. It was a healthy and comforting dinner that my entire family enjoyed.

Mixed Herb Roasted Chicken

How to Make a Mixed Herb Roasted Chicken

Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up) then place the roasting tray into the center of the pan.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste (after removing any innards), then place the garlic cloves, onion slices, lemon, and clementine halves, into the cavity along with the sprigs of herbs.

Combine the olive oil, chopped oregano, sage, and thyme together in a small bowl. Mix until well combined. Rub the herb mixture over the entire bird evenly. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch the bone.

Place into the oven and roast until the meat thermometer reads 170 degrees, about 60-75 minutes. Remove from the oven and let the bird rest for at least 10-15 minutes before slicing and serving. Enjoy.

Mixed Herb Roasted Chicken

 

Mixed Herb Roasted Chicken

Mixed Herb Roasted Chicken

Servings: 1 whole roasted chicken

Ingredients

  • 1 4 lb chicken cavity cleaned
  • ¼ of an onion halved
  • ½ lemon
  • ½ - 1 clementine halved
  • Several cloves of garlic
  • A few sprigs each of oregano sage, and thyme
  • 2 tbsp olive oil
  • 2 tsp fresh oregano chopped
  • 2 tsp fresh sage chopped
  • 2 tsp fresh thyme chopped
  • Sea salt freshly cracked pepper, to taste
  • Garlic powder to taste

Instructions

  • Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up) then place the roasting tray into the center of the pan.
  • Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste (after removing any innards), then place the garlic cloves, onion slices, lemon, and clementine halves, into the cavity along with the sprigs of herbs.
  • Combine the olive oil, oregano, sage, and thyme together in a small bowl. Mix until well combined. Rub the herb mixture over the entire bird evenly. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch the bone.
  • Place into the oven and roast until the meat thermometer reads 170 degrees, about 60-75 minutes. Remove from the oven and let the bird rest for at least 10-15 minutes before slicing and serving. Enjoy
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