Best 11 Spit Roasted Chicken With Herbs Under The Skin Garden Vegetables Toasted Country Bread And Roasti Recipes

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If you're looking for a delectable and hearty meal, look no further than spit-roasted chicken with herbs under the skin. This dish features a juicy and flavorful chicken cooked on a spit, infused with the aroma of fresh herbs. Served with tender garden vegetables, toasted country bread, and roasti, this dish is a perfect choice for a special occasion or a cozy family dinner. The spit-roasting method ensures that the chicken is cooked evenly, resulting in a crispy skin and succulent meat. The herbs, such as thyme, rosemary, and sage, provide a delightful fragrant layer, while the vegetables add a vibrant and colorful touch. Paired with the toasted country bread and roasti, this dish offers a complete and satisfying dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES



Emily's Herb Roasted Chicken and Vegetables image

Chicken pieces are roasted with veggies and herbs in this easy clean-up method.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 4

Number Of Ingredients 9

Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil, divided
1 ½ teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered
1 (8 ounce) package peeled baby carrots
1 medium onion, cut in eighths

Steps:

  • Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
  • Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
  • Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
  • Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
  • Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
  • Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES



Herb-Roasted Chicken with Root Vegetables image

Provided by Eddie Jackson

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

One 4-pound whole chicken
6 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity
2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity
1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity
1 1/2 teaspoons red pepper flakes
2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half
Zest of 1 lemon plus 1/2 lemon
Kosher salt and freshly ground black pepper
2 bay leaves
1 pound rutabaga, peeled and cut into 3/4-inch cubes
4 slender carrots, peeled
1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges

Steps:

  • Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
  • In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
  • Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams

HERB-ROASTED CHICKEN AND VEGETABLES



Herb-Roasted Chicken and Vegetables image

Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 9

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine

Steps:

  • Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES



Garlic-Roasted Chicken and Root Vegetables image

[DRAFT]

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 26

Butter:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Chicken:
One 6 1/4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1/2 cup low-salt chicken broth
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
Vegetables:
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Steps:

  • Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
  • For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
  • For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
  • Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
  • For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
  • Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
  • Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

SPIT-ROASTED CHICKEN WITH HERBS UNDER THE SKIN, GARDEN VEGETABLES, TOASTED COUNTRY BREAD, AND ROASTI



Spit-Roasted Chicken with Herbs Under the Skin, Garden Vegetables, Toasted Country Bread, and Roasti image

Provided by Alain Ducasse

Categories     Cheese     Chicken     Herb     Mushroom     Onion     Tomato     Bake     Roast     Dinner     Fall     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 37

1 chicken (cleaned), 4 1/2 pounds
For the filling or sauce
10 1/2 ounces butter
1 shallot
7 ounces white mushrooms
1 bunch of Italian parsley
1 bunch of chervil
sprig of tarragon
Chives
1 head of garlic
4 cups of chicken juices
Salt and freshly ground pepper
For onions
12 white onions (average size)
1 tablespoon of ricotta
1 tablespoon of parmesan
1 tablespoon of chopped Italian parsley
1 small stick of celery
2 tablespoons of grilled pine nuts
1 tablespoon of salted pork fat
2 tablespoons of roasted chicken juices
A little chopped sage
Olive oil
Salt & white pepper
For tomatoes
16 ripe tomatoes
20 tomato quarters confit (remove the pips and interior)
4 white onions (not too big)
1 tablespoon of chopped parsley
1 tablespoon of ground basil
1 tablespoon of grated parmesan
2 tablespoons of chicken juices
4 cloves of garlic (unpeeled)
1 sprig of thyme
1 sprig of rosemary
Olive oil
Salt & pepper

Steps:

  • Start chicken:
  • Cream 7 oz of butter. Chop the herbs (3/4 of the parsley, 3/4 of the chervil, the sprig of tarragon) and mix with the creamed butter. Keep just the tips of the remaining parsley and chervil.
  • Clean the white mushrooms and dice (quite small), bake them slowly in butter, and add to the herbed butter along with the finely sliced shallots. Season with pepper and salt.
  • Lift the skin slightly from the chicken, without tearing it, and spread the herbed butter underneath. Be careful afterwards to ensure that the skin covers the meat so that it does not dry out during cooking.
  • If you do not have a spit you can cook the chicken in the oven at 350#&176;F for about 1 1/4 hours. When the chicken is 3/4 cooked, deglaze with chicken juices.
  • When cooked, sieve the cooking juices and add the chervil and parsley. This will be used later on.
  • Make onions:
  • Peel and wash about 8 white onions; remove the top of the onions (about 1/4 of onion if it is small or 1/3 if it is large, these lids will be used later on), and empty the middle of the onions with a spoon (keep two or three layers of onion).
  • Dice the other onions finely with the spooned out interiors. Sweat the onions in olive oil until they are lightly golden, adding salt and pepper. Cut the celery stick into very small pieces, and crush the grilled pine nuts with a knife (you can grill them in the grill or oven).
  • Away from the heat mix the sweated onions, diced celery, pine nuts, ricotta, the salted pork fat, sage, parmesan, chopped parsley, salt, and pepper.
  • Stuff the onions (replace the tops on the onions before cooking) and put them on a baking sheet, drizzle with olive oil and cook in the over preheated to 356°F for near 1/2 hour. Be careful not to burn them, if you think there is a risk of burning cover them with kitchen foil. Baste the onions regularly in their juices as this will make them really tasty and fondant (slightly melted). When the onions are cooked, coat them with chicken juices, add freshly ground pepper and serve.
  • Make tomatoes:
  • Cut the top off 8 tomatoes (about 1/3 of the tomato) and keep the stalk part to use as a cover on the stuffed tomatoes. Salt and pepper the interior of the tomatoes and leave upside down on a baking sheet to drain out excess water. This will give you a more solid tomato and it will avoid excess liquids in the stuffing.
  • Remove the skin from the remaining tomatoes (leave them a few seconds in boiling water); cut into quarters and remove the insides.
  • Chop the tomato confit into roughly diced sized pieces.
  • In a cast iron pot, heat the olive oil with the unpeeled garlic cloves, add the peeled and emptied tomatoes, rosemary sprig, salt, and pepper and leave to cook in a hot oven (390°F) until you obtain a fondant marmalade appearance.
  • Once the marmalade is cooked and cooled, remove the garlic cloves, thyme, and rosemary, then add the finely chopped white onions and sweat with olive oil.
  • Mix together the chopped tomatoes confit, parsley, grated parmesan, and chopped basil. Drizzle with a little olive oil, and check the seasoning, you may have to add a little salt and pepper.
  • Stuff the tomatoes with both mixtures and cover with the tomato stalk tops, then place them in a gratin dish and sprinkle with olive oil. Place in an oven, preheated to 350°F, for half an hour. Sprinkle regularly with olive oil and the roasted chicken juices.
  • Serve the tomatoes and onions on the plate, carve the chicken and coat with the jus. Add a little freshly ground pepper and drizzle with chives cut lengthwise.
  • You can add other vegetables, such as artichokes cooked whole (cooked barigoule style) then stuffed with olive tapenade, braised with the tomatoes in the oven with the chicken juices.
  • A few croutons rubbed with garlic and pan-fried are perfect to finish the dish.

HERB-ROASTED CHICKEN WITH VEGETABLES



Herb-Roasted Chicken with Vegetables image

This is a recipe I'm posting in response to a request and one I found in my Betty Crocker cookbook...It really is a comfort food main dish! Thank you, Betty!

Provided by SilentCricket

Categories     Whole Chicken

Time 3h30m

Yield 1 roasted chicken with vegetables, 7 serving(s)

Number Of Ingredients 13

4 -5 lbs roasting chickens
1/3 cup margarine or 1/3 cup butter, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon dried marjoram
snipped parsley
8 small potatoes or 4 medium potatoes
4 medium carrots, each cut diagonally into fourths
4 small onions, cut into halves
1 teaspoon seasoning salt
1/2 cup hot chicken broth or 1/2 cup water
4 small zucchini, each cut the same way as the carrots
1/2 teaspoon seasoning salt

Steps:

  • Rub cavity of chicken with salt, if desired.
  • Place chicken breast side up in shallow roasting pan.
  • Mix margarine and herbs.
  • Brush half the margarine mixture on chicken.
  • Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
  • Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
  • (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
  • Place chicken on warm platter; arrange vegetables around chicken.
  • Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:.
  • Vegetables: If using med potatoes, cut into halves.
  • Place all ingredients except zucchini and 1/2 tsp.
  • seasoned salt in ungreased 2-qt casserole.
  • Cover and cook in 375 oven 45 minutes.
  • Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.

Nutrition Facts : Calories 633.2, Fat 35.8, SaturatedFat 9.6, Cholesterol 122.2, Sodium 311.1, Carbohydrate 43.3, Fiber 6.6, Sugar 6.6, Protein 34.7

BUTTERY HERB ROASTED CHICKEN



Buttery Herb Roasted Chicken image

Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 11

1 roasting chicken (5 to 6 pounds)
1/2 cup unsalted butter, softened, divided
1 cup chicken broth
3/4 cup orange juice
1/2 cup white wine or additional chicken broth
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 fresh rosemary sprigs
2 fresh thyme sprigs
2 fresh sage sprigs

Steps:

  • Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Nutrition Facts : Calories 599 calories, Fat 42g fat (17g saturated fat), Cholesterol 191mg cholesterol, Sodium 703mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 48g protein.

ROASTED CHICKEN AND VEGETABLES



Roasted Chicken and Vegetables image

Vegegtables like mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 acorn squash, halved lengthwise, seeded, and sliced 1/2-inch thick
1 pound cremini mushrooms, trimmed and halved
1 large red onion, cut into 1/2-inch wedges
8 garlic cloves, crushed
1 tablespoon olive oil
Coarse salt and freshly ground pepper
4 bone-in chicken breast halves (10 ounces each)
1 tablespoon dried rosemary, crumbled

Steps:

  • Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.
  • Meanwhile, lift up the skin from the chicken breasts; rub the flesh with rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.
  • Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

HERB-ROASTED CHICKEN



Herb-Roasted Chicken image

I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)

Provided by elainegl

Categories     Whole Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 -3 1/2 lb) roasting chickens
1/2 cup kosher salt
1 quart water
2 tablespoons butter, melted
2 garlic cloves, minced (or 1 tsp. jarred minced garlic)
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper

Steps:

  • Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
  • Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
  • Remove chicken from bag and rinse under cold water. Pat chicken dry.
  • Preheat oven to 375°F
  • In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
  • In another small bowl, melt butter. Add minced garlic to butter and mix together.
  • Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
  • Turn chicken over and repeat with remaining butter and herbs.
  • Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
  • Serve and enjoy!

Nutrition Facts : Calories 529.3, Fat 40.6, SaturatedFat 13.6, Cholesterol 175.7, Sodium 14645.1, Carbohydrate 0.8, Fiber 0.2, Protein 37.9

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Provided by Chonchos

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

Steps:

  • Preheat oven to 385 degrees F (196 degrees C).
  • Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
  • Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
  • Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
  • Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g

Tips:

  • Use Fresh Herbs: Fresh herbs like rosemary, thyme, and parsley add a burst of flavor to the chicken. Make sure to use them generously under the skin and in the roasting pan.
  • Score the Chicken: Scoring the chicken's skin helps the herbs and seasonings penetrate deeper, resulting in a more flavorful bird.
  • Roast the Chicken on a Rack: Roasting the chicken on a rack allows the air to circulate all around it, promoting even cooking and crispy skin.
  • Use a Meat Thermometer: To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
  • Let the Chicken Rest: After roasting, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
  • Serve with Roasted Vegetables: Roasted vegetables are a great accompaniment to spit-roasted chicken. Try roasting carrots, potatoes, onions, and bell peppers with olive oil, salt, and pepper.
  • Make a Simple Sauce: A simple sauce made from the chicken drippings, white wine, and butter is a delicious addition to the dish. Serve it over the chicken and vegetables.

Conclusion:

Spit-roasted chicken with herbs under the skin is a classic dish that can be enjoyed for any occasion. The combination of flavorful herbs, crispy skin, and juicy meat makes it a favorite among chicken lovers. Served with roasted vegetables and a simple sauce, this dish is sure to impress your guests. So, fire up your grill or smoker and give this recipe a try!

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