Juicy and Crispy Herb Roasted Chicken

Everyone likes chicken. 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 Friday 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.

Juicy and Crispy Herb Roasted Chicken

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

• Author: Nancy Lopez McHugh
• Total Time: 135 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Juicy, crispy roast chicken, simple to make yet impressive. Perfect for a weeknight dinner or special occasion.

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Ingredients

Units USM Scale 1x2x3x

• 1 whole chicken
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp dried parsley
• 1 chicken bouillon cube
• 1 cups (250 ml) warm water
• 1 large baking pan
• sharp knife

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Instructions

1. Preheat oven to 392°F (200°C).
2. In a small bowl, combine all spices and dilute a bouillon cube in warm water.
3. Trim excess fat from the chicken legs.
4. Separate the chicken skin from the breasts using a knife or your hands.
5. Rub the spice mixture under the chicken skin of the breasts and drumsticks.
6. Rub the remaining spice mixture over the entire chicken.
7. Place the chicken in a roasting pan.
8. Pour a quarter of the bouillon into the pan; reserve the rest.
9. Roast the chicken in the center of the oven.
10. Every 30 minutes, spoon the melted fat over the chicken.
11. After 1 hour, flip the chicken and cook for 30 minutes more.
12. Flip the chicken again and finish roasting breast side up.
13. Roast for a total of 2 hours (adjust cooking time based on chicken weight).
14. Remove chicken from oven and let cool for 5 minutes before carving.

Notes

• For even cooking, ensure your chicken is at room temperature before roasting.
• To make gravy, use the pan drippings and the reserved bouillon to make a rich sauce.
• Leftover chicken can be shredded and used in salads, soups, or sandwiches for up to 4 days when stored properly in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 10
• Fiber: 2
• Protein: 40
• Cholesterol: 150

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