Wednesday, June 9, 2010

Herb Roasted Chicken

3-4lb whole chicken
1 lemon
1 onion
2 garlic cloves
2-3 Tbsp. canola Oil
1 Tbsp. salt
1 tsp. pepper
2 tsp. dried sage, rosemary, and thyme (see notes)

1. Rinse and dry chicken with a clean towel or paper towel. Be sure to remove the bag of gizzards. Preheat oven to 450 degrees. If you are using fresh herbs, remove stems and chop them up.
2. Add salt and pepper to herbs. To that mixture, add oil and stir to combine.
3. Chop lemon in half, give a rough chop to the onions (leave it in big chunks), and smash the garlic. Stuff them into the cavity of the chicken.
4. Rub the chicken with the herb and oil mixture, being sure to lightly cover all sides. Place chicken on a cookie sheet or in a shallow baking pan. Place in preheated oven for 1 hour to 1 hour and 15 minutes, until the chicken has a nice golden brown crust. Remove from oven and allow to sit for 10-15 minutes before serving. Enjoy!

Notes: I found this recipe on The Pioneer Woman. As explained on the website, fresh herbs would be best in this recipe, but I just had dried. If using fresh herbs, use about 1-2 tablespoons of chopped herbs. You can also stuff various things into your chicken, such as apples or carrots. Stuffing the chicken provides it with additional moisture, as well as adding extra flavor from the inside. This was actually my first time roasting a chicken. It was so simple, and so tasty! I used the leftovers in another recipe or two later that week. Whole chickens can be pretty cheap, so I suggest giving this a try and getting a few meals out of it!

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