Herb Roasted Chicken

May 21, 2014

Herb Roasted Chicken

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Tonight for dinner I decided to make my version of Ina Garten’s Engagment Roast Chicken. This chicken is so juicy and tender- it is a crowd pleaser for all! Taking less than 20 minutes to prep, it is a really easy dish to make on busy weekday nights.
To make the chicken you need:
1 roasting chicken (i used a 6 pound chicken)
2 lemons
1 yellow onion
2 heads garlic
1 bunch of rosemary
1 bunch of thyme

Preheat the oven to 425 degrees.
I started out by making the herb rub. To do this I finely minced half of the thyme, half of the rosemary, and 5 to 6 cloves of garlic depending on the size then drizzled in about 2-3 tablespoons extra virgin olive oil. Then I thinly sliced 2 onions and put them on the bottom of the roasting rack as a bed for the chicken. Quarter the lemons and slice the whole garlic head in half, leaving the skin on.
For the chicken: I liberally seasoned the inside with salt and pepper. Place the bird breast side up on the bed of onions. Stuff the chicken with one of the lemons, both halves of the garlic, and the rest of the herbs. Then season the chicken with the herb rub, salt and pepper, making sure to put the rub both under the skin and all over the top of the bird. Place in the oven and roast for 1 hour 15/30 mins depending on how big the bird is. The chicken will be ready when you slit a hole in between the leg and the breast and the juices run clear. Cover the chicken with foil and let rest for 20 minutes. Cut up and enjoy!!

PS- the chicken is great the next day for chicken salad, chicken BLTS, chicken pot pie, or wherever your imagination takes you!

SHOP MY LOOK WHILE I COOK:

These cute and casual clothes are easy to cook in, while still being able to look stylish in the kitchen!

Frame White Jeans, Rag and Bone White Top, Lily Aldridge by Velvet Jacket

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