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Herb Roasted Chicken
Prep Time: 5 minutes
cook time: 1 hour 15 minutes
yield: 12 servings
This chicken works great in Turkey Tetrazzini or Buffalo Chicken Casserole . If you prefer extra-crispy and tasty skin, after seasoning the chicken well with salt and pepper, place it in the refrigerator overnight, uncovered, to allow the skin to dry. I also suggest trussing the legs with kitchen twine.
1 Fine sea salt and ground black pepper
3 tablespoons lard or coconut oil , softened
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 lemon, sliced
1 onion, quartered
3 cloves garlic, whacked with the side of a knife
Preheat the oven to 425°F.
Season the inside and outside of the chicken with a generous amount of salt and pepper. Place the lard in a medium-sized bowl and add the herbs. Mix until combined. Slather the herby lard under the layer of skin so it can penetrate the chicken. Stuff the lemon slices, onion quarters, and garlic into the cavity.
Place the chicken in a large roasting pan and roast for 1 hour 15 minutes or until a meat thermometer inserted into the thickest part of the chicken reads 170°F.
Allow the chicken to rest for 10 minutes before slicing and serving. Discard the lemon, onion, and garlic.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.