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Roasted Chicken with Herbs and Garlic

By

Joy of Cooking Calendar
These proportions are for chicken weighing 4.5 lbs. or less, double ingredients for larger bird

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Ingredients

  • 2 t minced fresh rosemary or thyme, or 3/4 t dried
  • 1 t grated lemon zest (optional)
  • 2-3 medium cloves garlic, minced
  • 1/4 t red pepper flakes
  • 1/2 5 t salt
  • 1 whole chicken
  • Salt
  • 2-3 T melted butter

Details

Servings 4

Preparation

Step 1

Position rack in center of oven. Preheat to 400. Combine first five ingredients. Remove neck and giblets from the chicken, then rinse and pat dry. Generously rub the body and neck cavities and sprinkle the skin with salt. Arrange in a roasting pan or on a rack in a roasting pan and brush with melted butter. Using your fingers, loosen the skin and spread the herb mixture over the meat of the breast, thighs and drumsticks; roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh reads 170 to 175 on a meat thermometer. If you like the dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh reads 180. Total roasting time for a 4 lb. bird with be 55-65 minutes.

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