Originally From
Herb Roasted Chicken
beckyb wants to cook this
4
- 1 whole chicken
- 1 tbsp fresh rosemary
- Dash of oregano
- Dash of herbs de provence
- Dash of coriander
- Dash of celery salt
- 1/2 stick butter, room temperature
- 2 tbsp milk
- 1 tbsp olive oil
- Tin foil
- Kitchen twine
Heat your oven to 500 degrees.
Blend your butter, herbs, milk, and oil. Remove the gizzards from the chicken. Use your hands to massage the butter all over the chicken and under the skin. Tie the legs together with kitchen twine and place in a roasting pan.
Fold your foil into a triangle shape and fit to the shape of the chicken. This is so when you put it on later it’s a bit easier. Take it off and put it aside. Also, place a meat thermometer in the side of your chicken.
Put your chicken in the oven for 25 minutes. This will give your bird a good, crispy, skin. Drop the temperature to 375 and place the turkey triangle on the chicken. Cook for another hour or so, or until the thermometer reads 190 degrees.
Blend your butter, herbs, milk, and oil. Remove the gizzards from the chicken. Use your hands to massage the butter all over the chicken and under the skin. Tie the legs together with kitchen twine and place in a roasting pan.
Fold your foil into a triangle shape and fit to the shape of the chicken. This is so when you put it on later it’s a bit easier. Take it off and put it aside. Also, place a meat thermometer in the side of your chicken.
Put your chicken in the oven for 25 minutes. This will give your bird a good, crispy, skin. Drop the temperature to 375 and place the turkey triangle on the chicken. Cook for another hour or so, or until the thermometer reads 190 degrees.
