Herb & Garlic Roast Chicken

Name: Herb & Garlic Roast Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 4 lb whole roasting chickens; 4 tsp kosher salt; 2 tbls fresh thyme, minced; 1 tbls fresh rosemary minced; 2 tbls fresh parsley minced; 1 bulb garlic minced (that’s about 10-14 cloves); ½ tsp black pepper; 2 tbls olive oil; Juice of ½ lemon

11 steps

Prep:15minCook:1h

No meal makes a house smell more like a home. We’re roasting 2 chickens to take us economically through the week and we’re doing it in a way that ensures flavorful juicy results. Leftover chicken can be used in other dishes throughout the week and as lunch leftovers. Fresh herbs and garlic update a staple with fresh bright flavours of spring! Flattening the chicken (spatchcocking) increases the surface area for crispy skin, ensures even cooking of white and dark meat and reduces cooking time dramatically. Don’t skip the step of preseasoning and resting the chicken at room temp before cooking. Important for flavour and moist results, it’s always recommended to bring chilled foods to room temperature between the cold fridge and the hot oven. Marinate the chicken overnight in the fridge if you have time and want to save time later. **Nutrition information automatically calculated for this recipe will be exaggerated as we are cooking double what we are actually serving for the meal.

Updated at: Thu, 17 Aug 2023 14:17:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1195.5 kcal (60%)

Total Fat78.3 g (112%)

Carbs3.8 g (1%)

Sugars0.2 g (0%)

Protein120.7 g (241%)

Sodium2218.7 mg (111%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 4 lbwhole roasting chickens

4 tspkosher salt

2 tblsfresh thyme

minced

1 tblsfresh rosemary

minced

2 tblsfresh parsley

minced

1 bulbgarlic

minced

½ tspblack pepper

2 tblsolive oil

0.5juice of lemon

Instructions

Step 1

Mix all of the marinade ingredients together and set aside.

Step 2

Place a chicken, breast down, on a cutting board and use a sharp knife or a pair of kitchen shears to cut down each side of the spine and remove it. Pull the chicken open, breaking the breast bone. Flip the bird over and ‘arrange it’ flat.

Step 3

Repeat with the second chicken

Step 4

Coat each chicken with the prepared marinade, rubbing it evenly around the outside and underside.

Step 5

You can prepare ahead up to this point and place the coated chickens in the fridge for up to 24 hours. Be sure to bring the chickens to room temp for 30 minutes before cooking.

Step 6

Arrange chickens, skin side up on a sheet or roasting pan with sides at least 1-2” high.

Step 7

Rest chickens for 30 minutes then preheat the oven to 450F

Step 8

Roast the Birds for 40-50 minutes (juices should run clear, Internal temperature of 165F)

Step 9

When the chickens come out of the oven use the pan juices to immediately baste the skin.

Step 10

Rest roasted chickens for 15 minutes before carving and serving, covered loosely in foil.

Step 11

To carve: Remove legs and separate into drums and thighs. Remove wings, cut through the breast bone to separate the breasts then cut each breast into two pieces. Serve 1 chicken for dinner tonight and save the other chicken for other meals throughout the week.