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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees. | 2. Rinse and pat chicken dry. | 3. If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor. | 4. Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend. | 5. Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side. | 6. Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty). | 7. Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this. | 8. If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing. | 9. You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister. | 10. Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size. | 11. Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first). | 12. When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy. | 13. NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother. | 14. I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1	pounds	preferred	965.6022	0.408	77.4748	70.0855
thyme	2 -3	teaspoons	dried	0.0	0.0	0.0	0.0
rosemary	1 -2	teaspoon		0.0	0.0	0.0	0.0
garlic granule	2 -3	teaspoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	3/4 - 1	teaspoon		-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.