Herb Encrusted Roast Chicken

Robin Moede


A little labor intensive, but well worth it!

★★★★★ 1 vote
45 Min
1 Hr 45 Min


1 6-7 lb
roasting chicken
4 sprig(s)
ea. fresh rosemary and thyme
1/2 medium
red onion, roughly chopped
1/2 c
roughly chopped fresh parsley
1/2 c
roughly chopped fresh cilantro
1/4 c
roughly chopped fresh tarragon
1/4 c
roughly chopped fresh dill
2 Tbsp
roughly chopped fresh rosemary
2 Tbsp
roughly chopped fresh thyme, leaves
2 Tbsp
roughly chopped fresh chives
1/4 c
chopped nuts
3-4 clove
6 Tbsp
olive oil, extra virgin
1 Tbsp
red wine vinegar
1 Tbsp
1 1/2 Tbsp
freshly ground pepper
1 c
chicken broth


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.
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.

About Herb Encrusted Roast Chicken

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy