A great way to cook chicken is by roasting it. This roasted chicken is made with an herbal butter with chives, parsley and thyme. It is moist, juicy and super flavorful.
I placed some apple, onion and parsley inside the cavity of this chicken before cooking it. This will infuse the meat from the inside and add to the flavor. I also do this when I roast turkeys. You can add some celery of you would like.
I like roasting my chickens breast side down first. I believe that this helps the breast meat keep moist and also browns the skin on the back. I always do this at a high temperature which I then reduce when I flip the chicken on its sides and finish cooking it. You have to be careful not to over cook the chicken or the breast meat will be dry and taste like cardboard. It is also very important that is it fully cooked through or you can get very sick.
If you have a meat thermometer go ahead and place it into the deepest part of the thigh, close to the bone. It should register between 165 to 170 degrees. However, if you do not have one simply tug on the leg and separate the thigh from the body. You should have clear juices running out. If there is any signs of blood or the juices are pink then your chicken is not fully cooked.
Once you remove the chicken from the oven make sure you let it rest for about 10 to 15 minutes. This will let the juices resettle before you carve it.
Here is what you are going to need for this roasted chicken with herbs:
1- 5 pound roasting chicken
2 TBS softened butter
1/2 TBS minced red onion
1 large garlic clove – minced
1 TBS chopped chives
1 TBS chopped parsley
3/4 tsp. mustard
1/2 tsp. dried thyme
Salt & Pepper
A few sprigs of parsley
1 – small red onion
2 pieces of red apple
Preheat oven to 425 degrees.
Rinse and pat dry the chicken. Allow it to sit at room temperature for a few minutes.
In a bowl place the butter, red onion, garlic, chives, parsley, thyme, mustard and salt and pepper. Using a fork, mash the butter and herbs to a paste.
Carefully separate the skin from the breast meat. Add some of the herbal butter onto the breast meat and rub. Place a few parsley sprigs, a small red onion and a couple pieces red apple into the cavity.
Secure the chicken legs with kitchen twine or by tucking into the skin. Brush the chicken with olive oil and season generously with salt and pepper – on both sides.
Place chicken on its side – on top of a rack in a broiling pan. Place pan in the oven and bake for 30 minutes.
While the chicken is roasting, melt remaining butter. Add 1 more TBS butter if needed.
Remove chicken from oven and brush with melted butter. Flip chicken on to other side and brush as well.
Reduce oven to 375 degrees.
Return roasting pan to oven and bake for another 30 minutes – or until meat thermometer registers 170 degrees at the deepest place of the thigh.
Allow sitting for 10 to 15 minutes before carving so the juices settle down. Carve and enjoy with your favorite side.
CALORIES 271.79; FAT 21.11 grs (sat 6.76; mono 8.79; poly 3.86); PROTEIN 18.64 grs ; FIBER 0.14 grs; CARBS 0.75 grs; CHOLESTEROL 99.05 mg; IRON 1.84 mg; SODIUM 370.85 mg; CALCIUM 26.83 mg