Roast Chicken with Herbs
Serves 6
Time 1 hr 5 min
Roasting chicken with a delicious crust of herbs, salt and pepper gurantees an irresistible dinner dish. Serve alongside roasted veggies for a simple meal.
Special Diets:
Ingredients
- 1 (4.0-pound) whole chicken, neck and giblets removed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 yellow onion, quartered
- 1/2 cup chopped fresh herbs (such as rosemary, sage, thyme and parsley)
Method
Preheat the oven to 425°F. Pat chicken dry.
Rub with oil and sprinkle with salt, pepper and chopped herbs on all sides and inside.
Place on a roasting rack in a roasting pan, breast side up.
Place onion quarters inside the cavity.
Tie legs together with kitchen twine to help the chicken keep its shape and cook more evenly. Roast 25 to 30 minutes.
Remove from the oven and baste with juices in the pan.
Return to oven, reduce the oven temperature to 375°F and roast another 30 to 40 minutes, basting once or twice, until juices run clear when a knife is pierced into thigh (avoid touching the bone) or a meat thermometer reaches 165°F.
Loosely tent with foil and let rest 10 minutes before carving.
Nutritional Info:
Per serving: 370 calories (200 from fat), 22g total fat, 6g saturated fat, 125mg cholesterol, 270mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 39g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1 (4.0-pound) whole chicken, neck and giblets removed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 yellow onion, quartered
- 1/2 cup chopped fresh herbs (such as rosemary, sage, thyme and parsley)