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Roasted Chicken with Herbs


one roasting chicken (about 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
one lemon, cut in half
1/4 cup butter, softened
2 shallots, minced
2 teaspoons chopped chives
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Vegetable cooking spray
1/2 cup water


Heat oven to 375° F. remove giblets and neck from cavity. Loosen skin from chicken breast. Sprinkle salt, pepper and garlic powder outside bird cavity making sure to sprinkle some under skin of breast area. Squeeze lemon juice into cavity. Place lemon half in cavity. Combine butter, shallots, and herbs in small bowl, making a paste. Rub half of butter herb mixture under skin of chicken breast and thigh evenly. Rub remaining mixture outside skin of chicken. Spray roasting pan with vegetable cooking spray. Place bird onto wire rack inserted in roasting pan. Pour water into roasting pan. Roast 2 hours or until meat thermometer reaches 160° F when inserted into thigh.

Yield: 4- 6 servings