Real Recipes From Real Home Cooks ®

herb-roasted chicken

(1 rating)
Recipe by
Teresa Malkemus
Bloomington, IN

This is one of my we're "having company" meals. It makes a nice presentation at the table and taste wonderful.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 40 Min
method Bake

Ingredients For herb-roasted chicken

  • 2 Tbsp
    butter
  • 1 tsp
    dried sage
  • 1 clove
    garlic, crushed
  • 1/8 tsp
    black pepper
  • 1
    whole chicken (about 3 to 3 1/2 lbs.)
  • 1 tsp
    dried rosemary
  • 1
    onion, peeled
  • 2 c
    chicken broth
  • 6
    new potatoes, parboiled
  • 3
    bell peppers, deseeded and cut into chunks
  • 2 md
    zucchini, cut into chunks
  • 1
    red onion, sliced
  • 1 Tbsp
    olive oil

How To Make herb-roasted chicken

  • 1
    Preheat oven to 375 degrees.
  • 2
    In a small bowl, combine butter, sage, garlic and pepper.
  • 3
    Carefully loosen the skin from the chicken breast, be careful not to tear it.
  • 4
    Spread 1/2 the herb mixture under the skin; rub the rest on top.
  • 5
    Sprinkle with rosemary.
  • 6
    Place onion in the chicken cavity and tie legs together with kitchen string.
  • 7
    Pace chicken on rack in a roasting pan and pour broth into pan.
  • 8
    Place lid on roasting pan or cover with foil and roast for 1 hour.
  • 9
    Meanwhile, place new potatoes, peppers, zucchini and onion slices on separate baking tray.
  • 10
    Uncover chicken and until juices run clear when meat is pierced, about 45 minutes longer.
  • 11
    Drizzle vegetables with oil and then roast along side the chicken for 35 to 45 minutes until cooked and crisp around the edges.
  • 12
    Transfer chicken to a serving platter and let stand 15 minutes before serving.
  • 13
    Arrange vegetable around chicken on the serving platter.

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