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Herbed Roasted Chicken
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 355
% Daily Value**
Total Fat 23g
35%
Saturated Fat 5g
8%
Unsaturated Fat 4g
Cholesterol 106mg
35%
Sodium 274mg
11%
Total Carbohydrate 3g
1%
Dietary Fiber 1g
2%
Sugars 0g
Protein 34g
Vitamin A  4%Vitamin C  5%
Calcium  5%Iron  17%
Potassium  11%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Herbed Roasted Chicken

Recipe Tags: Poultry Recipes

Date Added: January 04, 2014

Ingredients:

6 Pounds Roasting Chicken rinsed
4 Cloves Of Garlic crushed
1 Onion coarsely chopped
3 Bay Leaves whole
1 Tablespoon Dried Thyme Leaves ;
1 Tablespoon Dried Rosemary OR
1 Tablespoon Dried Sage crushed
3 Tablespoons Olive Oil use a good grade
1 Cup Chicken Broth homemade or canned
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Directions:

1. Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.

2. Season the inside of the chicken cavity with salt and pepper.

3. Put the crushed garlic, chopped onion and dry herbs inside the cavity of the chicken.

4. Using the twine, tie the legs closed. Use the olive oil to rub the entire outside of the chicken with an even coat of oil.

5. Pick the herbs from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken.

6. Place the chicken into the preheated roasting pan and roast at 425 degrees for the first 45 minutes of roasting.

7. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour.

8. Remove from the oven and pierce the thigh; if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving.

9. If the juices are still pink return to the oven for more roasting time.

10. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth.

11. Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil.

12. Remove from the heat and strain the liquid into a gravy boat to pass at the table.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Garlic, Rosemary, Onion, Olive Oil allergies.
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