Herb-Roasted Chicken

Herb-Roasted Chicken

If you think throwing some food into a crockpot is easy, then roasting yourself a chicken is a sinch! Roast Chicken is possibly the easiest way to have delicious, moist chicken that is not only loaded in flavor but low in fat considering it doesn’t require any butter at all. Just spices and that is all you need for flavoring!

If you haven’t already noticed, this chicken I roasted is upside down. I have found that if you roast it upside-down like this, the breasts are cooked in the moist herb-juice instead of dry if you have the breasts face up and away from the juice. This instantly ensures you one extremely juicy chicken!

As I said, roasting a chicken is a piece of cake, and the beautiful thing is that the sky is the limit in what you want to put on it. These are the herbs I use, but you can always experiment! My favorite part about this, is that you can use the natural juices from the cooked chicken and use it for a base gravy. Yummy!!

Herb-Roasted Chicken with Roasted Vegetables

Herb-Roasted Chicken

Here’s what you’ll need:

  • One whole chicken
  • 2 tsp dried oregano
  • 1 tbsp paprika
  • 2 tbsp brown sugar
  • 1 tsp all-spice
  • Fresh chives, chopped
  • One bag of red potatoes, quartered
  • One bag of carrots, peeled and chopped
  • One large onion, quartered

Here’s what to do:

  1. Spray your roasting pan with cooking spray, and turn the oven to 425 degrees
  2. Add chopped potatoes and carrots to pan, spread evenly.
  3. Rinse whole chicken with cool water, make sure you get the giblets out from the cavity of the chicken. Pat with paper towel.
  4. In a small bowl, mix all the herbs together. Rub into chicken and sprinkle over vegetables.
  5. Place onion in cavity of the chicken. The onion is to provide more flavoring to the inner pieces of the chicken meat.
  6. Place in the oven and cook for 20 minutes.
  7. After 20 minutes are down, turn down the oven to 375 and cook for one hour.
  8. Take chicken out of the oven, then take everything out of the roasting pan and onto a serving plate. Use left-over liquids in the pan for the gravy! Pour liquid into saucepan and add one tbsp of cornstarch for thickness. Add a little milk for creaminess. Add salt and pepper and whichever herbs you used on the chicken. Bring to a boil and once thick, drizzle over chicken and vegetables! Yum!!