Herb Stuffed Roast Chicken

• Ready in 1h 15m

• Serves 4

• 659 calories

• 3.37g carbs

You can never have too many main course recipes, so give Herb Stuffed Roast Chicken a try. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 659 calories, 51g of protein, and 48g of fat per serving. This recipe serves 4. For $2.51 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 302 people were glad they tried this recipe. Head to the store and pick up extra virgin olive oil, rosemary, lemon, and a few other things to make it today. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

8 ingredients

1. 5 lb chicken
2. 4 servings salt
3. 4 servings pepper
4. 3/4 cups herbs
5. 2 tbsps extra virgin olive oil
6. 1 lemon
7. 4 bay leaves
8. 1 sprig rosemary

Instructions

1. Preheat oven with a roasting pan in it to 400°F.
2. Rinse and salt the chicken: Rinse the chicken and chicken cavity with water and pat dry with paper towels. Rub salt over the inside of the cavity.
3. Stuff herbs under skin:  Grasp the skin at the tip of the chicken breast and gently pull up. Use your fingers to gently separate the skin from the breast meat, taking care not to tear the skin.
4. Sprinkle a little salt into the gaps and insert as much of the chopped herb mixture as you can.
5. Stuff the cavity with the lemon, bay leaves, rosemary, and any remaining herbs. Pull the skin of the chicken breast over the breast so that none of the meat is exposed.
6. in the wings and truss with kitchen string. 
7. the breast side of the chicken in roasting pan in oven: Rub olive oil over the chicken and sprinkle all over with salt and pepper. Carefully remove the hot roasting pan from the oven and add a little oil to the bottom of the pan.
8. Place the chicken on one side, breast side down, on the roasting pan and put it back in the oven.
9. Cook for 5 minutes, then turn the chicken so that the other breast is on the pan and cook for another 5 minutes. Starting off by cooking the chicken this way will help brown the breasts.
10. chicken over and roast until done: Then turn the chicken over so that it is breast-side up. Cook for 45 min to 1 hour, or until the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and thigh.