Food & Lifestyle

Herb Roasted Chicken

Herb Roasted Chicken

There’s nothing like a perfectly seasoned, well roasted whole chicken. It is a perfect left-over meal base as well. I bring to you today, Herb Roasted Chicken.

Herb Roasted Chicken

A simple blend of parsley and tarragon make this bird a hit. It is slowly roasted at 325 degrees to the right doneness. I served it up with some roasted red potatoes and a traditional pan gravy.  

Herb Roasted Chicken

Enjoy the recipe below.

Herb Roasted Chicken
Perfectly roasted and perfectly seasoned
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
1734 calories
29 g
561 g
97 g
175 g
31 g
1244 g
1427 g
4 g
0 g
55 g
Nutrition Facts
Serving Size
1244g
Amount Per Serving
Calories 1734
Calories from Fat 871
% Daily Value *
Total Fat 97g
149%
Saturated Fat 31g
155%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 36g
Cholesterol 561mg
187%
Sodium 1427mg
59%
Total Carbohydrates 29g
10%
Dietary Fiber 3g
11%
Sugars 4g
Protein 175g
Vitamin A
143%
Vitamin C
36%
Calcium
16%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Whole Chicken
  2. 3-4 Parsley Stems plus 2 Tbs Chopped Parsley
  3. 1 Tarragon Leaf
  4. 1oz Carrots (diced)
  5. 1oz Celery (diced)
  6. 2oz Onions (diced)
  7. Butter as needed
  8. Salt & Pepper as needed
GRAVY
  1. 8 tsp Corn Starch
  2. 4 tsp Cold Water
  3. 2 Cups Stock
For Chicken
  1. Preheat oven to 400 degrees. Remove giblets from inside chicken cavity and season with salt and pepper. Truss (tie) chicken using kitchen twine and season entire chicken.
  2. Rub entire chicken with just enough butter to promote browning and sprinkle chopped parsley.
  3. Place diced vegetables at the bottom of the roasting pan and place chicken on roasting rack breast side down and bake at 400 degrees for 15 minutes, not longer.
  4. Reduce heat to 325 and continue cook for 45-50 minutes. After that time, turn chicken on the other side and continue cooking for an additional 1 hour.
  5. Remove from oven when juices run clear or meat thermometer reads 165 degrees in the fattest part of the bird. Let rest for at least 10 minutes before carving.
For the gravy
  1. Place pan on medium heat and cook away the liquid until it evaporates. Add stock while whisking lifting the brown bits from the pan (deglazing).
  2. Cook until the liquid reduces by a third. In a small bowl combine corn starch and water. Add this mixture to the gravy while constantly whisking.
  3. Bring to a boil while it thickens.
  4. Strain liquid to remove any large brown bits and vegetables.
Adapted from Escoffier Culinary Arts
beta
calories
1734
fat
97g
protein
175g
carbs
29g
more
Adapted from Escoffier Culinary Arts
http://www.leshestyle.com/leblog/



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