Community Pick
Herb-Roasted Chicken
"I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)"
photo by PaulaG
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (3 -3 1/2 lb) roasting chickens
- 1⁄2 cup kosher salt
- 1 quart water
- 2 tablespoons butter, melted
- 2 garlic cloves, minced (or 1 tsp. jarred minced garlic)
- 1 teaspoon dried basil, crushed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper
directions
- Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
- Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
- Remove chicken from bag and rinse under cold water. Pat chicken dry.
- Preheat oven to 375°F
- In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
- In another small bowl, melt butter. Add minced garlic to butter and mix together.
- Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
- Turn chicken over and repeat with remaining butter and herbs.
- Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
- Serve and enjoy!
Questions & Replies
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Reviews
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This is embarrassing, but I made this back in 2008 and have made it a couple of times just never reviewed it! My DH LOVED it but since he's the main carnivore in the house I rarely make it for him. Here are my "private notes" I wrote back in '08: added c. 2tbsp butter to cavity with poultry seasoning, onion powder, and garlic powder sprinkled & a clove of garlic. Added onion/garlic powder to herb mix on exterior. baked 375 until browned then covered and lowered oven to 350 -
Very good! I threw some potatoes and carrots in an hour into cooking with 1/2 c water and covered it. The results were fabulous and I had a nice herb flavored broth to serve as gravy. TY -
This chicken was absolutely fantastic! I cannot over-emphasize how good this is. I will on occasion buy a roasted chicken meal from the grocery store and it amazes me how moist and favorful their chicken is and I just assume its a packet that they have that make it so good. The secret is the brine and garlic butter rub. Absolutely amazing. A must try! -
Delicious. I did brine the chicken and mixed the butter and herbs together then put under the skin and on the top. I always cook my chickens in a clay pot and this was was GREAT. Used some of the left over for Recipe #20755.
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I made this the first time a few years ago and haven't used another recipe since. Its just that amazing. I put most of the spice/garlic butter under the skin and put onions in the cavity. It comes out amazing every time. I don't always brine it, but it does make it more juicy.
see 37 more reviews
Tweaks
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the ONLY reason that I'm giving this just four stars is because I was admittedly a lazy cook. Instead of using the myriad of herbs listed, I went straight for my poultry seasoning. I did use the lemon pepper, and I also stuffed my chicken with half of a lemon and and onion. I had a bit of a larger bird, so it did take a little longer to roast. Because of this, I covered the breast with foil for the last half hour, to keep it from drying out. It turned out so beautifully, that I was honestly sad to have to cut in to it! So good, thank you!
RECIPE SUBMITTED BY
elainegl
United States
My family is gluten free, meaning we can't eat anything with the slightest amount of wheat, rye, oats, or barley. While it makes cooking a challenge, it also makes it fun!
I spend too much time on the computer (mostly 'Zaar) looking up new recipes to try. I've collected a bunch of recipes from 'Zaar, my cookbooks, and other websites that I use on a regular basis, most of which have been tweaked to be gluten-free. I guess I have about 100 so far.
I have two kids, so spend my days at home with them. :-)
What do I like? My husband, my kids, skiing, spending time on the computer, reading old gentle romances, going to playgroups, and girl's night out.
My favorite cookbooks? How to Cook Without a Book by Pam Anderson; Cooking Gluten-Free by Karen Robertson; Wheat-Free Recipes and Menus by Carol Fenster; and Gluten-Free Baking by Annalise Roberts.
