Quantcast

Socialize

FacebookTwitter

Juicy and Crispy Herb Roasted Chicken

Oven roasted chicken is an absolute classic that is both amazingly good and quite easy to succeed with. Nancy Lopez-McHugh with the recipe.
Text And Photos By Nancy Lopez-McHugh

Juicy and Crispy Roasted Chicken

Juicy and Crispy Roasted Chicken

Everyone likes chicken, well not vegans or vegetarians of course. Chicken stands on very neutral ground where no real bad things are ever said about it. The meat eater never talks about it tasting too gamy or being tough. It’s just chicken and it tastes like, well chicken. Maybe it’s no coincidence that so many meats are described as tasting like chicken. Could it be because of the plain, soft taste and texture of chicken? All I know is that when I want chicken, I want the real deal not something that tastes like it.

Chicken meat is inexpensive and one of the most commonly used meats in the world. Did you know that there are more chickens in the world than any other bird? (Panchito, my scruffy terrier thinks this is great news.) The current species we know today is a hybrid of the red and grey fowl that were raised thousands of years ago in the Indian subcontinent. I found conflicting information as to who were the first people to domesticate chicken, some say India others China. I guess it doesn’t really matter who, but rather that because of its domestication many people can eat an inexpensive and healthy meat.

Most sunday nights in our house means roasted chicken night. I love preparing this dinner because it requires very little of my attention and only a few dishes to wash. The whole family, that would be hubby, Panchito the scruffy terrier and I, consider this one of our favorite meals. Okay, okay so it’s Panchito’s favorite homemade meal and seeing how crazy he goes for it I can’t help but want to make a special meal he too can enjoy. He stands in the kitchen watching me rub the herbs and spices over the chicken liking his lips in great anticipation. The enticing smells of the herbs and spices start to fill not only the kitchen but the whole house. This draws Panchito to the kitchen about every 15 minutes to take a peek at “his” dinner in the oven. Gotta love our endlessly hungry furry companions. My recipe uses herbs as the main ingredient giving it a lot of flavor. It is both juicy and crispy a very succulent meal everyone will love.

Chicken Spices

Chicken Spices

5.0 from 1 reviews

Juicy and Crispy Herb Roasted Chicken
 
Prep Time
Cook Time
Total Time
 
Oven roasted chicken is an absolute classic that is both amazingly good and quite easy to succeed with. Nancy Lopez-McHugh with the recipe.
Author:
Recipe Type: Main
Cuisine: American
Serves: 4-6
Ingredients
  • 1 whole chicken
  • ½ tsp salt & pepper, of each
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp of
  • each
  • dried basil, oregano, thyme , rosemary,
  • ½ tsp dried parsley
  • 1 chicken bouillon cube ( look for a low sodium and without MSG )
  • 1 cup (250 ml) warm water to dilute bouillon in
  • 1 large baking pan
  • sharp knife
Instructions
  1. Preheat the oven to 200c /392f. In a small bowl combine all the spices, dilute bouillon cube in warm water. Trim away excess fat from the chicken around the bottom and legs. This fat normally is how the chicken legs are held together but I don’t care for the extra fat so I discard it.
  2. The first step is the trick to giving the chicken a lot of the flavor with the spices. Breast side up, either with a knife or using your hand (if they are small enough) you need to separate the skin from the breasts. With either your hand or a couple of fingers rug some of the spice mixture into both the chicken breast, and then rub spice mixture on top directly on the breast skin. Next try to do the same on the drumsticks, make a small incision for a couple of fingers and rub as much spices underneath the skin. Use the remaining spice mixture to rub and cover the entire chicken top and bottom. If you left the excess fat around this area, cross the drumsticks then put it in the roasting pan.Otherwise just place the chicken in the roasting pan.
  3. Pour a quarter of the liquid into the pan. Reserve the rest of the bouillon, you will add it gradually as the chicken cooks and the liquid in the pan begins to absorb. Roast the chicken in the center of the oven. I check on it every 30 minutes, the fat will begin to melt off and collect in the pan. Spoon up that liquid/fat mixture and pour it over the top of the chicken. Half way through the cooking time, flip the chicken over and cook for 30 minutes (pour some of the collected liquid from the pan again), after 30 minutes flip again then finish roasting breast side up again. I cooked this chicken for 2 hours (cooking time depends on weight, higher weight = longer cooking time.
  4. Once roasted the necessary time place the chicken on a cutting board and allow to cool for 5 minutes before carving. Serve with fresh seasonal vegetables, mashed potatoes, warm dinner rolls and a glass of wine. Now that’s a meal!
Nancy Lopez-McHugh

Nancy Lopez-McHugh

Nancy Lopez-McHugh is a food blogger, photographer and published author. Most recently she has published "Yummy Pics: A Food Blogger's Guide To Better Photos".

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus

Originally Published: April 4, 2011

47 Responses to Juicy and Crispy Herb Roasted Chicken

  1. Tamara Novakoviç

    Tamara Novakoviç Reply

    April 4, 2011 at 4:41 pm

    This chicken looks great

    • Nancy Lopez-McHugh

      Nancy Lopez-McHugh Reply

      April 5, 2011 at 10:15 am

      Thanks Tamara!

    • papasmurf Reply

      November 23, 2011 at 5:16 pm

      It sure does…nice to share it with someone…..

    • papasmurf Reply

      November 23, 2011 at 5:16 pm

      It sure does Tamara…nice to share it with someone…..

  2. Jason Phelps Reply

    April 4, 2011 at 7:26 pm

    The first picture pretty much sucked me in. I love roasted chicken and we do it at home about once per month.

    Jason

    • Nancy Lopez-McHugh

      Nancy Lopez-McHugh Reply

      April 5, 2011 at 10:17 am

      Ah glad to hear it sucked you in, that’s good. Nothing beats homemade roasted chicken.

  3. Sandra Reply

    April 4, 2011 at 8:16 pm

    One of my favorite dishes.. roasted herb and crispy chicken wowww..!!! Awesome recipe as always!

  4. Shelby Reply

    April 4, 2011 at 9:45 pm

    Beautiful! I just bought a chicken to roast, so perfect time for me to see this! Thank you!

  5. Becky Reply

    April 5, 2011 at 7:04 am

    We make roasted chicken quite often. Like you said it is easy to prepare and your kitchen smells so good, too. Not to mention, that you have all that meat for leftovers.

    • Nancy Lopez-McHugh

      Nancy Lopez-McHugh Reply

      April 5, 2011 at 10:20 am

      Yes it really is one of the best meals to make for so many reasons. Plus can’t beat the hassle free involved.

  6. Joan Nova

    Joan Nova Reply

    April 5, 2011 at 8:33 am

    That is one beautiful bird! Thanks for sharing your technique.

  7. RavieNomNoms Reply

    April 5, 2011 at 9:00 am

    That looks so gorgeous, look at all those awesome herbs! Just perfection…

  8. Medifast Meals Reply

    April 5, 2011 at 1:27 pm

    Wish I had of seen your roasted chicken recipe yesterday, your chicken sure looks better than the one I roasted last night.
    Well there is always next weeks roasted chicken.

  9. irena Reply

    April 5, 2011 at 4:47 pm

    Nancy, you are killing me with this amazing photo….what a gorgeous roasted chicken this is….fantastic.
    We tried with crepes:)

    http://mywanderingspoon.wordpress.com/2011/04/05/strawberry-crepes-lovely-dessert/

  10. Pingback: Herb Chicken Breast

  11. blogbytina! Reply

    April 6, 2011 at 5:08 pm

    marry me

  12. Mike Reply

    April 7, 2011 at 11:59 am

    Wow! I always think it’s so hard to make photograph chicken well, but this looks fantastic.

    • Nancy Lopez-McHugh

      Nancy Lopez-McHugh Reply

      April 10, 2011 at 11:53 am

      It is really hard. It took me about 3 attempts to finally be satisfied. Just keep trying and you’ll get it Mike.

  13. torviewtoronto Reply

    April 7, 2011 at 7:45 pm

    this looks delicious lovely herb roast

  14. briarrose Reply

    April 8, 2011 at 10:12 am

    Beautiful color on this bird. It looks delicious.

  15. Kathy Gori

    Kathy Gori Reply

    April 17, 2011 at 3:37 pm

    Beautiful looking chicken, your post is making me hungry!

    • Nancy Lopez-McHugh

      Nancy/SpicieFoodie Reply

      April 17, 2011 at 4:13 pm

      If it’s making you hungry then that is a very good thing. Thanks for visiting Kathy!

  16. HMesa Reply

    August 22, 2011 at 12:04 am

    I actually made this and wow! It was so delicious! My fiancé said it was the best chicken he has ever had! Came out just like the picture!

    • Nancy Lopez-McHugh

      Nancy/SpicieFoodie Reply

      August 22, 2011 at 10:27 am

      Hi HMesa, That is great to hear and so glad you both enjoyed it.

  17. Lisa Reply

    October 21, 2011 at 1:44 pm

    Hi!

    Just wanted to say I’ve made this several times and it is perfect!

  18. Chris Reply

    November 23, 2011 at 5:12 pm

    I wont be baking turkey this year. I will be baking this chicken though. I’ll let you know how it comes out.

    • Nancy Lopez-McHugh

      Nancy/SpicieFoodie Reply

      November 25, 2011 at 10:44 am

      Wow, I love that idea! Please do let me know how it came out. Hope you had a beautiful holiday.

  19. Chris Reply

    November 23, 2011 at 9:13 pm

    i’ll be baking 2 whole chickens. do i use the same temp and time? thanks

    • Nancy Lopez-McHugh

      Nancy/SpicieFoodie Reply

      November 25, 2011 at 10:44 am

      Sorry that I didn’t read your comment sooner Chris. I hope it all worked out well for you.

    • Lisa Reply

      June 20, 2012 at 3:29 pm

      Chris I did 2…I flipped AND turned them. Came out great! It will of course depend on the size of chicken…I had smallish ones. Good Luck!

  20. DANA M. Reply

    September 22, 2012 at 3:08 pm

    In step #2 I could not find any extra rug to rub the spices on. BUT it worked really well with my fingers though lol.
    AWESOME recipe.Thank you so much.

  21. Michelle Pfingston Reply

    October 3, 2012 at 12:09 am

    Made it tonight YUMM!!! Success! Positively delicious and flavorful!!! Thank you for sharing it – my whole family thanks you!

  22. Mia Reply

    August 20, 2013 at 1:28 pm

    so excited to try this tonight! <3

  23. KJ Reply

    October 22, 2013 at 9:39 pm

    This was delicious! Next time, I”ll try adding lemon. Thanks for sharing!

  24. Erica Reply

    June 23, 2014 at 5:25 pm

    I absolutely love this recipe. Easy for the beginner and delicious!

  25. Marie Tirado Reply

    September 24, 2014 at 4:55 pm

    Delicious! love the herbsL

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate Recipe: