herbed roasted chicken

How To Make herbed roasted chicken

• 1

  Place the chicken in a large bowl. Add the oil, lemon, sage and thyme. Season with salt and pepper. Cover and refrigerate overnight.
• 2

  Take the chicken out of the fridge and set it on the counter for 30 minutes. Season the cavity with salt and pepper. Stuff the lemon, sage and thyme in the cavity. Preheat oven to 450 degrees.
• 3

  Throw the onions, celery, and carrots in the bottom of a roaster. Add 3 cups chicken stock. Lay the chicken breast side up on top of the vegetables or a rack. Bake for 20 minutes basting with the pan drippings. Roast for another 20 minutes, basting twice with the pan drippings, adding more stock if needed.
• 4

  Reduce the heat to 325 degrees F. Keep roasting the chicken for 20 more minutes or until the internal temperature is 165 degrees. Remove the chicken to a carving board to rest.
• 5

  Strain the pan drippings and skim the fat. Discard the lemon, thyme, and sage. Keep the veggies to serve with the chicken. Add to a saucepan and bring to a boil, then reduce to a simmer and simmer 20 minutes.
• 6

  Serve the chicken with the roasted veggies and sauce.
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