Herb Roasted Chicken

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5 from 1 vote

Fall evenings plus this Roasted Chicken? Yes, please!

Prep Time30

Cook Time1

Total Time1 30

Course: dinner

Cuisine: American

Servings: servings

Calories: 465kcal

Author: Kadee & Desarae

Ingredients

Chicken

1 small whole chicken giblets removed
2 lemons rinsed and dried
2 tsp lemon zest
3 cloves garlic minced
2 tablespoon oregano leaves fresh, chopped
2 tablespoon parsely fresh, chopped
2 tablespoon rosemary leaves fresh, chopped
2 tablespoon thyme leave fresh, chopped
2 tablespoon sage leaves chiffonade
4 Tablespoon butter very soft
2 Tablespoon salt
1 Tablespoon pepper
twine
½ cup water
1 onion cut in half

Herb Gravy

3 Tablespoon cornstarch
1 cup water
salt
pepper

Instructions

Prepare chicken by ensuring insides are removed. If not, remove them and discard. Rinse and pat dry chicken with paper towels. Separate skin from chicken meat by sliding your hand between layers to separate.
Squeeze 2 of the 3 lemons into small bowl, add zest, garlic, herbs, butter, salt, and pepper.
Preheat oven to 425 degrees.
Use your hands to spread lemon herb butter between the skin and meat layers all throughout the chicken as well as over the top of the skin. Sprinkle with extra salt and pepper all over. Place lemon peels inside chicken cavity. Tie legs together with twine.
Place chicken breast side up on roating rack in a roasting pan. Pour ½ c water into bottom of pan.
Roast chicken about 1 hour. Turning over halfway with tongs. Skin should be golden brown and crispy. Remove from oven and let rest 20 minutes before cutting.
To make Gravy, heat pan drippings in saucepan over low/medium heat to a simmer. Make a slurry of cornstarch and cold water by whisking together. Slowly whisk the cornstarch slurry into the pan drippings. Season with salt and pepper. Serve over mashed potatoes.

Notes

PRESSURE COOKER: Rub and prepare chicken as directed. Turn pressure cooker on and begin to heat inner pot. Add a little oil and heat oil in pot. Brown all sides of whole chicken in pot. Leave chicken in pot breast side down (if you have a rack, use it, if not, it'll be fine), add 2 c broth to bottom of pot, lock lid and cook on meat setting 6 minutes per pound. Natural release.

Nutrition