Herb Roasted Chicken #1
Serves: 4 comfortably
Prep Time: 20 minutes
Bake Time: about 1 hour & 1/2
Utensils required: accurate meat thermometer
1 whole chicken
4 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, chopped very fine
1 teaspoon coarse seasoned sea salt***
1/2 teaspoon ground black pepper
3 cloves garlic, minced
2 teaspoons savory poultry seasoning
1/2 red onion, cut into large chunks
1/2 regular onion, cut into large chunks
Preheat oven to 450 degrees. Spray the largest glass baking dish you have with nonstick spray and place next to kitchen sink (if possible).
In small/medium bowl combine olive oil, rosemary, sea salt, black pepper, & garlic. Mix well and set aside.
Place chicken into kitchen sink and remove any giblets/yucky stuff from the center and throw away. Rinse outside and inside of chicken with cold water and shake gently to drain. Place chicken into glass baking dish. Rub the entire chicken with the seasoning mix. It's fine-get your hands dirty! Place chopped onions all around chicken. Bake uncovered in preheated 450 oven for 12-15 minutes then turn heat down to 375 degrees. Continue baking, uncovered, for 60-70 minutes more or until meat thermometer registers 180 degrees. Once done, remove from oven and let sit 10 minutes before carving into it.
-I always check at the 60 minute mark with the meat thermometer. Place right into the thickest part of the breast meat, making sure it isn't touching any bone. In my oven, at 60 minutes it usually registers 160. From that point, an additional 12-15 minutes is the perfect cooking time. No one likes dry chicken!!! It will continue cooking a bit after you take it out of the oven, so it it is close to 180, say 175, you should be fine. Cover loosely with foil, let it sit 10 minutes, and you are good to go!!!
***The seasoned sea salt I had in my pantry had basil & some other herbs in it. If you don't have any pre-seasoned, regular coarse sea salt works just fine).
SERVING TIP: I'm sure you have your own idea, but I served mashed potatoes and gravy with this recipe, along with peas & corn (frozen). Another serving idea: scalloped potatoes, salad, fresh green beans, steamed broccoli, etc. Anything creamy really goes well with the chicken.
Another note from the cook: 2 days after making this chicken I used the leftover chicken and onions to make chicken tortilla soup. Just a suggestion, but a really great way to use up every last bit of this yummy roast chicken. Don't think there is any chicken worth using left? Think again. Using your fingers, tear off every little piece of edible chicken that you can grab and you will have plenty for some delicious soup!
Prep Time: 20 minutes
Bake Time: about 1 hour & 1/2
Utensils required: accurate meat thermometer
1 whole chicken
4 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, chopped very fine
1 teaspoon coarse seasoned sea salt***
1/2 teaspoon ground black pepper
3 cloves garlic, minced
2 teaspoons savory poultry seasoning
1/2 red onion, cut into large chunks
1/2 regular onion, cut into large chunks
Preheat oven to 450 degrees. Spray the largest glass baking dish you have with nonstick spray and place next to kitchen sink (if possible).
In small/medium bowl combine olive oil, rosemary, sea salt, black pepper, & garlic. Mix well and set aside.
Place chicken into kitchen sink and remove any giblets/yucky stuff from the center and throw away. Rinse outside and inside of chicken with cold water and shake gently to drain. Place chicken into glass baking dish. Rub the entire chicken with the seasoning mix. It's fine-get your hands dirty! Place chopped onions all around chicken. Bake uncovered in preheated 450 oven for 12-15 minutes then turn heat down to 375 degrees. Continue baking, uncovered, for 60-70 minutes more or until meat thermometer registers 180 degrees. Once done, remove from oven and let sit 10 minutes before carving into it.
-I always check at the 60 minute mark with the meat thermometer. Place right into the thickest part of the breast meat, making sure it isn't touching any bone. In my oven, at 60 minutes it usually registers 160. From that point, an additional 12-15 minutes is the perfect cooking time. No one likes dry chicken!!! It will continue cooking a bit after you take it out of the oven, so it it is close to 180, say 175, you should be fine. Cover loosely with foil, let it sit 10 minutes, and you are good to go!!!
***The seasoned sea salt I had in my pantry had basil & some other herbs in it. If you don't have any pre-seasoned, regular coarse sea salt works just fine).
SERVING TIP: I'm sure you have your own idea, but I served mashed potatoes and gravy with this recipe, along with peas & corn (frozen). Another serving idea: scalloped potatoes, salad, fresh green beans, steamed broccoli, etc. Anything creamy really goes well with the chicken.
Another note from the cook: 2 days after making this chicken I used the leftover chicken and onions to make chicken tortilla soup. Just a suggestion, but a really great way to use up every last bit of this yummy roast chicken. Don't think there is any chicken worth using left? Think again. Using your fingers, tear off every little piece of edible chicken that you can grab and you will have plenty for some delicious soup!
