Herb-Roasted Chicken - Healthy Seasonal Recipes in the Housewife Corner

Recipes housewifecorner February 18, 2025 0 Comments

Herb-Roasted Chicken – Healthy Seasonal Recipes in the Housewife Corner

How To Roast a Whole Chicken

Roasting a whole chicken can be a delightful and rewarding experience, perfect for family gatherings or a cozy dinner at home. Follow this detailed guide to achieve a perfectly tender and flavorful roasted chicken that will impress everyone at the table.

Step 1: Prepare Oven and Pan

Set the oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. If using a roasting rack, place it in the roasting pan and coat both the rack and the pan with cooking spray.

Step 2: Prep Chicken

Place the chicken on a clean work surface and remove the giblets. Loosen the skin by running your fingers gently between the skin and the breast meat.

Step 3: Make Herb and Garlic Paste

In a small bowl, mix together oil, minced garlic, chopped herbs, salt, and black pepper. Alternatively, you can brine your chicken and season it only with garlic, pepper, and herbs (skip the salt in the seasoning rub).

Step 4: Rub Herb Mixture on the Chicken

Rub the garlic herb mixture under the skin and inside the cavity of the chicken. Apply any remaining herb mixture generously over the chicken’s exterior. Add herb sprigs to the cavity for added flavor.

Step 5: Prep Chicken For The Oven

Truss the chicken legs together with kitchen twine if desired. Place the chicken on the rack or directly in the roasting pan. Pour 1 cup of water around the chicken or beneath the rack.

Step 6: Roast The Chicken

Transfer the chicken to the preheated oven and roast for 20 minutes. Without opening the oven, reduce the heat to 325 degrees F and continue roasting until the internal temperature reaches at least 165 degrees F when measured in the deepest part of the thigh; this should take between 1 hour 20 minutes and 2 hours 10 minutes. Cooking time will vary based on the chicken’s weight and the thickness of the breast meat—check earlier for smaller chickens, approximately 4.5 lbs.

Step 7: Rest The Chicken Before Carving

Allow the chicken to rest for 20 minutes before carving. Place it on a carving board designed with grooves to catch juices—it will be incredibly juicy! If preferred, tent the chicken with foil to keep it warm during a longer resting period.

Step 8: Make the Pan Gravy

Remove the roasting rack and pour about ¾ cup of broth into the roasting pan with the pan juices. Set the pan over medium heat and bring it to a simmer, scraping any drippings from the bottom with a whisk. In a separate bowl, mix cornstarch with the remaining ¼ cup of broth, then whisk this mixture into the simmering broth. Continue simmering and whisking until the gravy thickens and turns glossy, about 3 minutes.

Step 9: How to Carve The Chicken

To carve the chicken, remove the legs at the thigh joint and separate the drumsticks from the thighs. Cut along the breast meat to the wishbone, then remove the wings, leaving the drummets attached if desired. Slice along the sternum and carefully slide a knife along the rib bones to debone the breasts. Take the chicken breasts off and slice them into pieces. Don’t forget to save the carcass and bones for making homemade chicken broth.