Herb Roast Chicken

  • Ready in 45m

  • Serves 4

  • 857 calories

  • 4.19g carbs

You can never have too many main course recipes, so give Herb Roast Chicken a try. This recipe makes 4 servings with 857 calories, 64g of protein, and 63g of fat each. For $2.76 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and primal diet. If you have pepper, lemon, rosemary, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

9 ingredients

  1. 3/4 tsps black pepper
  2. 2 tbsps butter
  3. 2 tsps fresh rosemary
  4. 2 tsps fresh thyme
  5. 1 lemon
  6. 5 lb roasting chicken
  7. 3/4 tsps sea salt
  8. 2 tbsps shallots
  9. 3/4 cups water

Instructions

  1. Preheat oven to 45
  2. Remove giblets and neck from chicken cavity; discard. Trim excess fat from chicken. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon pepper inside body cavity. Squeeze lemon juice into body cavity; place lemon halves in body cavity.
  4. Combine softened butter, minced shallots, rosemary, and thyme, stirring with a fork until well blended.
  5. Combine remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl; rub salt mixture evenly under skin over breast and drumstick meat. Rub butter mixture evenly under skin over breast and drumstick meat. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken.
  6. Place chicken, breast side up, on a rack coated with cooking spray; place rack in a roasting pan.
  7. Pour 3/4 cup water into roasting pan.
  8. Bake chicken at 450 for 1 hour or until a thermometer inserted in meaty part of thigh registers 16
  9. Remove chicken from pan; let stand, breast side down, 15 minutes.
  10. Remove skin; discard.
  11. Place a large zip-top plastic bag inside a 4-cup glass measure.
  12. Pour drippings through a sieve into bag; discard solids.
  13. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
  14. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Carve chicken; serve with drippings.
Herb Roast Chicken

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