I think there is nothing better or easier than a roasting a whole chicken. Our preference is to eat the dark meat the first night and save the breast meat for another meal (perfect for enchiladas, chicken with pasta, or cold salads). I think this is one ultimate comfort food. Easy to prepare and always delicious. What more can I expect from any recipe?
Herb Roasted Chicken
2016-01-10 06:37:59
Ingredients
- 1 5 lb. chicken, rinsed and patted dry
- Fresh thyme, sage, and rosemary
- 6 cloves of garlic
- 8 shallots
- 1/2 cup white wine
- 1 lemon
- Salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Rinse and pat dry the chicken. Salt and pepper the cavity, slice lemon and squeeze 1/2 lemon into the cavity. Fill the cavity with rosemary springs, thyme, and sage leaves. Salt and pepper chicken and place in a roasting pan. Place chicken in preheated oven and cook for 15 minutes. Peel garlic cloves and shallots. Slice shallots in half. After 15 minutes, add the shallots and garlic to the roasting pan, pour in the white wine. Continue cooking for 55 - 65 minutes, baste chicken with pan juices while it cooks (about every 10 minutes). Cook until internal temperature is 160 degrees and juices run clear.
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