This Roasted Chicken was simple and delicious with the fresh flavors of dill and lemon. Crispy skin and tender, juicy meat, it was an amazing spring night dinner. Not to mention, the leftovers made an awesome chicken salad sandwich the next day!
Start with a half cube of butter, softened in a bowl. Zest a whole lemon and add some fresh chopped dill. If you don't like dill, you can use any fresh herb. Then add some House Blend.
Mix well and set aside, while you prep the chicken.
Remove any gizzards etc., from cavity. Rinse chicken and pat dry. I'm using a roasting stand, if you don't have one of those you can just place it on a small rack in a baking dish. I have found that by using a roasting stand, that the chicken cooks evenly throughout and its the best roasted chicken I've ever had. Slather the entire chicken with the herbed butter mixture.
Don't forget about the backside! This will make the skin nice and crispy. Slice the lemon you zested earlier in half. Squeeze the juice over the chicken, then place half of it in the neck area and the other half in the cavity. Roast in 425 degree(f) oven for about an hour to an hour and a half, depending on the size of your chicken.
Oh my, look at all that crispy skin! With about 30 minutes left to cook, I tossed some baby red potatoes in the pan and let them finish up with the chicken. Let the chicken rest about 10 minutes before carving it. You want the juices to redistribute back into the meat, which will keep it juicy and tender.
Once the chicken has had a chance to rest, you can begin carving. I start on one side and remove the leg, then the thigh, using a sharp knife, cut it right at the joint. For the breast, its easiest if you take the knife and place it at an angle by the wing. Slice across until you hit the breast bone. Then take the knife and slice down along the breast bone until you meet the previous cut you just made. This should take the breast completely off in one piece. Then you can slice it or serve it whole.
Yum, Yum, Yum!! Perfectly Herb Roasted Chicken. This is can easily be 2 dinners (for 2 people). If you don't have an hour plus on the week nights, make it on a Sunday, then you have the leftover chicken to make something else like chicken pot pie, chicken noodle soup or chicken salad sandwiches!
PERFECTLY HERB ROASTED CHICKEN
|Prep Time: 10 Minutes||Cook Time: 1 Hour, 15 Minutes||Difficulty: Easy||Servings: 4|
Preheat oven to 425 degrees(f).
Clean, rinse and pat chicken dry. Place on roasting stand or on a rack in a baking dish.
In a small bowl, combine butter, zest of the lemon, dill and House Blend.
Slather entire chicken with butter mixture. Slice lemon in half and juice it over the chicken. Place half in the cavity and the other half in the neck area.
Roast for approximately 1 hour and 15 minutes or until juices run clear.
Let chicken rest for 10 minutes before carving.
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