herb encrusted roast chicken
A little labor intensive, but well worth it!
prep time
45 Min
cook time
1 Hr 45 Min
method
Roast
yield
4-6 serving(s)
Ingredients
- 1 6-7 pounds roasting chicken
- 4 sprigs ea. fresh rosemary and thyme
- 1/2 medium red onion, roughly chopped
- 1/2 cup roughly chopped fresh parsley
- 1/2 cup roughly chopped fresh cilantro
- 1/4 cup roughly chopped fresh tarragon
- 1/4 cup roughly chopped fresh dill
- 2 tablespoons roughly chopped fresh rosemary
- 2 tablespoons roughly chopped fresh thyme, leaves
- 2 tablespoons roughly chopped fresh chives
- 1/4 cup chopped nuts
- 3-4 cloves garlic
- 6 tablespoons olive oil, extra virgin
- 1 tablespoon red wine vinegar
- 1 tablespoon salt
- 1 1/2 tablespoons freshly ground pepper
- 1 cup chicken broth
How To Make herb encrusted roast chicken
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Step 1Preheat oven to 450°. Remove giblets and neck from chicken, rinse inside and out and pat dry. Place the herb sprigs in cavity. Tie legs together loosely. Loosen skin with fingers. Pulse the onion, herbs, nuts and garlic in a food processor. Add olive oil, vinegar, salt and pepper. Pulse until smooth. Using ½ of the herb paste; rub some of the paste under the skin and the rest all over the outside of the bird. Place in a roasting pan, breast side up. Pour the chicken broth in the pan. Cover chicken loosely with foil. Roast 20 minutes. Reduce oven temperature to 350°. Remove foil and roast for 80-90 minutes, basting occasionally. Remove to a platter and let stand 15 minutes before carving.
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Step 2*With the other ½ of herb paste, mix with 1-2 cups of plain yogurt. Mix with fresh, chilled vegetables or on top of baked potatoes. Can also mix with your favorite salad dressing, to add a big flavor boost.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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