Saturday, December 13, 2014

Savory Herb Roasted Chicken

Need a delicious Christmas dinner for two?

Look no further!  While turkey or ham are the traditional Christmas dinner favorites, it is just Bruce and I, so we don't need an entire turkey, though, you could use this recipe for your turkey as well, just adjust the amounts and cooking time accordingly.

This chicken is flavorful, juicy, and smells divine while it is roasting in your oven.

A Christmas miracle in your mouth!

Savory Herb Roasted Chicken


1 (3-4lb) fryer chicken
2 tsp rosemary
1 tsp thyme
1 tsp sage
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp white pepper
1 apple (cut into large chunks)
1 onion (cut into large chunks)


Preheat your oven to 425.

Remove the neck and giblets from your chicken.  Pat the chicken dry of the excess juices with paper towels.

Combine the herbs and seasonings in a small dish.  Rub on the inside of the chicken, and all over the outside as well.  Use your finger to work the seasonings under the skin on the breast.

Stuff the cavity with the apple and onion chunks (these are discarded after baking, they are just used to help keep the chicken moist while roasting).

Tie the legs together with kitchen twine to prevent them from opening and falling during roasting.

Place in a roasting pan and bake for an hour to an hour and fifteen minutes.

Remove from the oven and let it sit at least 10 minutes before cutting.


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