Best 6 Herbed Roast Chicken Recipes

HERBED ROAST CHICKEN

Steps:

• In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

ROAST CHICKEN WITH HERBED MUSHROOMS

Steps:

• Heat the oven to 400 degrees F.
• Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
• In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
• Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
• Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

HERBED ROAST CHICKEN FOR CROCK POT (WITH BONUS STOCK)

Steps:

• Cut up the onion, celery and carrots and put them in the bottom of your crock pot. You are not going to eat these with the chicken, they stay there for making stock. Limp veggies are OK for this part. Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
• Combine the garlic cloves, olive oil, salt, and pepper. Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme. I combine in a small food processor, but you can do this by hand.
• Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag) in the crock pot with the veggies. You aren't eating innards, but they DO make the stock taste richer. Remove as much of the excess chicken fat as is practical.
• Take the garlic paste and spread it under the skin of the chicken. Try not to poke holes in the skin. Make sure you flavor the breasts and thighs. Now stuff the orange or lemon slices and fresh thyme (if using) under the skin as well. If you have extra, place it in the middle of the bird.
• Roast in your crock pot for 3 to 4 hours on hi.
• Remove chicken and enjoy for dinner. Add 2 cups of water to your crock pot and turn it to LO.
• I remove the thighs, legs and wings to a platter for serving. I put the breasts into a ziptop bag for use in another meal unless we're serving company.
• After removing as much of the chicken meat as you care to, return the bones to the crock pot. It helps if you separate the bones or mush them to make it lie flatter. Add enough water to come 1/2 way up the bones. Turn your crock pot on LO for 8 to 12 hours.
• Strain the liquid from the crock pot and refrigerate. Dump the solids into the trash. After the stock has cooled, remove the hard fat from the top and discard. Freeze the stock or use it within a few days.

INSTANT POT® "ROAST" HERBED CHICKEN

Steps:

• Spray 6-quart Instant Pot® with cooking spray. Add broth to insert; place rack in bottom of insert.
• Place onion inside chicken cavity; tie legs with cooking twine. Pat chicken dry with paper towels. In small bowl, mix melted butter, thyme, salt, paprika and pepper; brush on chicken. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 27 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
• When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
• Select SAUTE; adjust to normal. Heat liquid to simmering. In small bowl, beat cornstarch and cold water; stir into liquid, and cook 1 to 2 minutes or until thickened.
• Carve chicken; serve with gravy.

ROAST CHICKEN WITH SPICY HERBED OLIVADA

Steps:

• Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor. Blend until olives and garlic are chopped finely. With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)
• Position rack in bottom third of oven and preheat to 425°F. Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks. Spread olive paste as evenly as possible over meat under loosened skin. Rub outside of chicken with remaining 1 tablespoon oil. Fold wing tips under; tie legs together loosely to hold shape. Place chicken on rack set in roasting pan.
• Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 20 minutes. Using carving fork, tilt chicken to empty juices from cavity into pan. Place chicken on platter; tent loosely with foil.
• Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top. Add wine and enough broth to juices to measure 1 1/3 cups. Pour liquid back into same roasting pan. Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes. Season sauce with salt and pepper; pour into gravy boat. Serve chicken with sauce.

ROAST CITRUS CHICKEN WITH HERBED COMPOUND BUTTER

Steps:

• Pre-heat oven to 425 degrees. Stuff Chicken: Rinse Chicken inside and out, pat dry with paper towels. Place wing side down into lightly oiled roasting dish. Quarter the orange and lemon, squeeze the juice from two orange quarters and two lemon quarters over the chicken. Stuff the chicken cavity with half of the orange and lemon quarters, place the other half into the sides of the roasting pan. Make Compound butter in a small bowl combine butter,sage,rosemary,thyme, and garlic. Mix well with fork. Season with salt and pepper to taste. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast. Drizzle the chicken with 2 tbs of olive oil. Season with salt and pepper. Roast Chicken at 425 degrees for 15-20 minuets, then reduce heat to 350 degrees. Continue roasting chicken for about 2 1/2 hours, or about 1/2 hour per pound of chicken, basting every 1/2 hour. remove chicken from roasting dish and place on serving platter, let rest 5-8 minuets before carving.