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Mixed Herb Roasted Chicken
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Mixed Herb Roasted Chicken

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time: 15 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Roasting Pan with a Roasting Rack
  • Meat Thermometer

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 foil (for easier cleanup) 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 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 165 degrees, about 60-75 minutes.
  • Remove from the oven and let the bird rest for 10-15 minutes before slicing and serving. Enjoy.