- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Slow Roasted Herb Chicken

Tuesday, January 28, 2014

Slow Roasted Herb Chicken

Roasting a chicken is one of the easiest things you can do. Using fresh herbs to season the chicken is the way to go.  The chicken comes out moist and tender with great flavor. The best way to eat this Slow Roasted Herb Chicken is with some homemade Mashed Potatoes or Roasted Baby Potatoes and perhaps a side of vegetables.

The chicken is crispy on the outside and super juicy in the inside.  The butter gives the chicken such a beautiful color and flavor.  I decided to make my favorite mashed potatoes to go along with the roasted chicken.  I simmered the juices from the chicken and pour some over the mashed potatoes.  This dish was succulent with layers of flavor.

You can see the herbs under the skin.  This Slow Roasted Herb Chicken was a hit.  The leftover chicken is perfect for chicken salad the next day.

Season the chicken under the skin and outside.  Make sure to cover the entire chicken, then tie the legs together with cooking twine.  By using a roasting pan with a rack you can be sure that the chicken will be nice and brown all over.  No need to flip the chicken. 


1 whole chicken, cleaned and pat dried
3 tbsp fresh rosemary
3 tbsp fresh parsley
3 garlic cloves minced
juice of one lemon
3 tbsp softened butter
salt to taste
1/2 tsp black pepper

Preheat oven to 350 Degrees F

In a small bowl mix together the fresh rosemary, fresh parsley, garlic, lemon juice, salt, pepper and mix in the butter.  Combine well.  Place chicken on a roasting pan.  Loosen the skin of the chicken and season the chicken with the mixture under the skin and on the outside.  Tie the legs together with cooking twine.

Bake the chicken for about 1 hour 10 minutes.  Cover for the first 50 minutes, then increase the temperature to 450 degrees for the last 20 minutes,  Baste the chicken with the juices and leave uncovered to brown the skin.  Chicken should be done when juices around the thigh are running clear. Let it rest for about 10 minutes before cutting.

Meanwhile pour the juices of the chicken into a small pan and simmer over medium heat until thickened about 7-8 minutes. Taste and adjust seasoning as desired.

1 comment:

  1. Chicken and mashed potatoes look so good. Thank you, I love your food blog. Great recipes and pictures.