Herb Roasted Chicken
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dinner
Cuisine: American
Keyword: Chicken
Servings: 6 people
Author: Silvia Dunnirvine
- 3 lb whole chicken
- 2 tbsp butter
- 1 tbsp onion powder
- 1 sprig each, rosemary, thyme and oregano (preferably fresh herbs)
- 1/2 tsp sea salt and ground pepper, (adjust to taste)
Pan Fried Mushrooms
- 1 lb baby Bella mushrooms, sliced
- 1 tbsp butter
- 1 sprig rosemary
- 3 cloves garlic
Wash chicken in cold running water then dry completely using paper towels. Set chicken on a sheet pan or cutting board. Tight the legs using kitchen twine and tuck wings under breasts.
Using your fingers spread 1 tbsp of cold butter all over the chicken. Use a little more if needed. Be sure to cover all surfaces.
Season chicken with onion powder, salt and pepper. Again be sure to cover the entire chicken.
Chop herbs finely then add to chicken. Use your fingers to add some herbs to the legs, wings and under parts.
Fill chicken cavity with herbs lemon and citrusy fruit.
Bring chicken to a 450F degrees pre-heated oven, then right away reduce oven temperature to 400F degrees. Roast for 1 hour and 15 minutes or until internal temperature measured at thickest part of the breast has reached 165F degrees.
Serve with mushrooms, fresh herbs and garnish with pomegranate for a festive meal!
Pan Fried Mushrooms
Melt butter in large skillet. Add mushrooms, rosemary and garlic.
Sauté for 8-10 minutes, stirring occasionally until golden brown.
Calories: 262kcal | Carbohydrates: 5g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 90mg | Potassium: 572mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg