Herb Roasted Chicken
If you have around 4 hours to spend in the kitchen, Herb Roasted Chicken might be an amazing gluten free and fodmap friendly recipe to try. For $1.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 32g of fat, and a total of 425 calories. If you have basil, brown sugar, kosher salt, and a few other ingredients on hand, you can make it. It works well as a main course. This recipe from Foodista has 32 fans. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so awesome. Herb Roasted Chicken, Herb Roasted Whole Chicken, and Herb Roasted Chicken are very similar to this recipe.
Diets
Ingredients
bay leaves
2
brown sugar
0.33333334 cup
butter
1 stick
basil
0.5 teaspoon
rosemary
1 tablespoon
thyme
1 tablespoon
fennel seeds
1 tablespoon
ice water
6 cups
kosher salt
6 servings
coarse pepper
1 tablespoon
water
4 cups
chicken
3 lb
Cooking in Steps
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1For the brine, combine the water, salt, sugar, half of the dried herbs and bay leaves into a large saucepan. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Reduce to heat to low and simmer for 10 min so the flavors of the herbs can be drawn out.
dried herbs
bay leaves
herbs
sugar
water
salt
sauce pan -
2Pour the brine into a deep set large bowl and cool it down with your ice water. Set aside.Clean the chicken by rinsing out the cavity and outer skin and place on a clean surface. Be sure not to contaminate any vegetables or other ingredients, because no one is a fan of salmonella!
vegetable
water
whole chicken
bowl -
3Place the chicken in the brine, make sure it is completely immersed in the brine. Cover and allow to marinate for at least an hour and up to 6 hours.Preheat the oven to 375F.
whole chicken
oven -
4Remove the chicken from the brine and place on a clean surface. Pat the chicken dry with a paper towel as shown. Separate the skin from the flesh, you can do this by carefully inserting your fingers underneath the skin and gently pull up to create a space or pocket. Take the butter and rub it underneath the skin and flesh this will make your chicken moist and tender while accentuating the flavor of the herbs in the meat. Coat the skin with te remaining herbs and place in a roasting pan, if more herbs are needed just add more.
whole chicken
butter
herbs
meat
dry seasoning rub
roasting pan
paper towels -
5Bake the chicken for about 1 hour and 10 minutes, basting the chicken half way through and again during the last 10 minutes. To test the doneness of your chicken, insert a meat thermometer into the thickest part of the breast, it should read 165F. If you do not own a thermometer, cut into the chicken and if it releases pink juices it is undercooked. Your chicken is done when the juices are a clear yellow.
whole chicken
meat
kitchen thermometer
oven -
6Transfer the chicken to a carving board and allow it to rest for 10-20 minutes. This allows the juices to settle into the meat so it does not end up running out all over the board. To serve, begin carving the legs it is easiest to cut at the joints.
whole chicken
meat
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7Remove the wings and then the legs and thighs the same way. To carve each breast, start at the breabone and cut downward and parallel to the rib cage. Then make a deep horizontal cut right above the thigh and wing joints. You can choose to serve the breasts whole or cut them into thin slices.
chicken wings