Herb Roasted Chicken
Author: Shannon Doleac, MS, CSCS, CF-L1
Serves: 8 - 10
These roast chickens are surprisingly moist! The trick: cooking them breast side down for the first half of the roasting time.
- 2, 4 lb roasting chickens (preferably pasture raised)
- 1 tbsp. minced fresh thyme
- 1 tbsp. minced fresh rosemary
- 1 tbsp. minced fresh parsley
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- 2 tbsp. olive oil
- 2 tbsp. grass-fed butter, or ghee
- Preheat oven to 375 F.
- Combine herbs, spices, and olive oil in a small bowl.
- Remove any giblets from the chicken cavities (not all chickens come with them). Rinse chickens with cold water and pat dry with paper towels.
- CAREFULLY loosen the skin over the chicken breasts and drumsticks (starting by the neck) by sliding fingers between the skin and meat.
- CAREFULLY spread herb/oil mix under the skin. Add ½ tbsp. of butter or ghee under the skin of each breast.
- Rub any remaining herb/oil mix over the outside of the chicken skin. You may tie the legs together with kitchen twine.
- Place the chickens breast side DOWN in a roasting pan with a rack or on a broiler pan and bake for 40 minutes.
- After 40 minutes, remove the pan from the oven and turn chickens breast side UP with tongs. Bake for another 40 minutes. A thermometer inserted in the meaty area should read 165 degrees.
- Remove from oven and let chickens stand about 10 minutes. Carve and enjoy!
• You may cut this recipe in half and cook a single chicken, however, I always find the leftovers to come in handy at our house! • Try substituting your favorite herbs for different flavors (basil, sage, oregano, etc) • SAVE THE CARCASS! And any bones, skin not eat and giblets to make your own Homemade Chicken Broth!