Herb Roasted Chicken

I would have loved to get a picture of the whole roasted chicken but things were getting a little crazy trying to get everything to the dinner table so this is all I’ve got:-).  It’s not even a great picture, but I am working on that, too.

Do you ever stand in the kitchen while you microwave something –  like your morning coffee that needs a reheat?  You might just stand there staring for 30 seconds…waiting…waiting…beep.  Oops, it needs another 30 seconds, so you wait…staring at the piece of tape that has been stuck to the ceiling since the last birthday party a few months ago..beep.  I realized at one point that during those waiting periods I was wasting lots of precious time and that I could certainly do something a bit more productive than…well…staring at the wall.  So now, every time that I turn on the microwave I do a little mini task.  For example if I only have a minute I will take all the recycling out to the garage and its usually a run because, hey, I only have 60 seconds (it has almost become a little game!)  If I am heating something up for 3 minutes I will see if I can get the dishwasher unloaded in that amount of time.  I surprise the heck out of myself at how many things I can get done in such a short period.  Now anytime I am waiting for something (not just the microwave) I do these little “timed” tasks.  Sometimes I even just turn on the timer on the microwave for 10 minutes and see how much of my house I can get cleaned.  It’s actually turned into more of a habit…Just thought I would share:-)

And speaking of things that take a little time, I love roasting chickens. The smell in the house while you are roasting one is out of this world.   It’s dangerous actually because I could eat all the skin (not that I have ever done that) and it’s just the worst part of the chicken to eat…but its just so good and crispy.  Typically, I will just put a little salt, pepper, poultry seasoning on the outside and a cut up lemon on the inside and let it roast.  I don’t even touch it, I just let it cook until it’s all done.  They usually turn out wonderful that way and I didn’t have to fuss – which is great.

However, sometimes I like to try new recipes (cause I’m like that) and this one sounded fabulous.  It’s from the Susan Branch Heart of the Home cookbook.  I love reading her cookbooks because it makes me think I live out on a vineyard somewhere and only eat things from my garden and have tea every afternoon at 2 (or when tea time would be?)  This chicken uses lots of herbs, all of which I had in my garden, which is why I chose this recipe.  The original recipe uses a ton of butter to baste the chicken with while its cooking.  I cut that back by about 1/2. This makes a wonderful gravy, too.  Enjoy!

Herb Roasted Chicken

1 large roasting chicken (about 6 lbs)

3 Tb butter, softened

1 clove garlic, minced

3 Tb grated Parmesan cheese

1/2 tsp sage leaves

3/4 tsp thyme leaves

3/4 tsp basil leaves

(I think she is using dry herbs here – if you are using fresh you do a bit more as dry herbs are more concentrated)

3 Tbsp butter, softened

salt

pepper

Preheat oven to 425 degrees

Wash Chicken inside and out, pat dry.  Cream together 3 Tbsp butter, garlic Parm, sage, thyme and basil.  This mixture goes under the skin so turn the chicken breast side up and work your fingers under skin at the openings on each side of the breast.  Continue onto the thigh and leg and make the skin as loose as possible (don’t worry too much if you don’t spread it out evenly as its going to melt while it cooks anyways.)  Using fingers, spread herb mixture as evenly as you can under the skin.  smear 2 Tbsp butter  on the oustide of the skin and sprinkle with a little salt and pepper. Put the chicken breast up on a rack (ideally), in a roasting pan and then into the oven. Melt remaining butter, cook chicken 15 min, basting once with remaining 1 Tbsp of butter.  Lower heat to 350 and roast for about 20 minutes per lb.  basting well as needed with juices from the pan or more butter.  Chicken is done when the leg moves easily in its socket and juices are clear yellow when pierced with fork.  Allow chicken to sit 10 minutes before carving.

Trackbacks

  1. […] and “Vineyard Seasons” cookbooks into one book. It has some great recipes including the herb roasted chicken I prepared over the […]

  2. […] is a yummy recipe for Herb Roasted Chicken.  Another easy way to cook a chicken is to place the cleaned chicken in a dutch oven.  Cover with […]

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