Herb Chicken Roast
This spice and herb chicken roast will win your entire family over, time and time again! Can you say melt in your mouth chicken roast? I promise you, this chicken is juicy, oh so tender, flavorful and fragrantly delicious and it delivers on all of those, every single time!
Ingredients
- 1.3 kg whole chicken
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- 2 Tsps Smell & Taste CHICKEN SPICE 13 SPICE
- ¼ cup olive oil
- 1 teaspoon Smell & Taste SALT & PEPPER Seasoning or to taste
- 1 teaspoon Smell and Taste GARLIC & HERB
- 1 fresh lemon
- 4 fresh garlic cloves pressed and peeled
- 2 tbsps butter unsalted and not melted
- crushed garlic for finishing touches if using
Vegetables
- 2 onions peeled and roughly chopped
- 1 carrot washed, peeled and roughly chopped
- celery leaves chopped
- 1 leek roughly chopped
- ½ cup white wine if using otherwise water not added in the beginning of cooking
Instructions
- This recipe is based on an already clean chicken. One without giblets etc.
- Take the chicken out the fridge 30 minutes before.
- Slightly crush the rosemary and parsley in a mortar & pestle (or roughly chop on a board). Add these herbs and spices: Smell & Taste CHICKEN SPICE (13 SPICE) Smell & Taste SALT & PEPPER Smell and Taste GARLIC & HERB Add the oil and mix. Set aside.
- Heat the oven to 220 degrees Celsius and set the rack in the middle of the oven.
- Clean the veggies, roughly chop and place into a roasting pan. Set aside.
- Rinse and pat dry the chicken.
- Use a teaspoon to scoop the oil and and herb mix and push it under the skin onto the chicken breasts. If you gently pull on the skin and pull it toward you without lifting it won't tear. Make sure that the chicken is properly coated with the spice and herb mix, use your clean hands or a baking brush to cover the entire chicken.
- Use the back of a knife to give the garlic cloves a press before adding them to the cavity of the chicken followed by ½ fresh lemon.
- Use kitchen twine to tie the legs.
- Slide a the unsalted butter under the skin.
- Tuck the wing tips under the chicken for even cooking time or they burn before the chicken is cooked otherwise protect them with a little foil.
- Once your chicken is prepped and looking beautiful if you have any herb mix left over you can pour it over the chicken if not you can drizzle a bit of olive oil or leave it as is,
- Place the chicken over the prepared vegetables in the oven tray and bake for 50 minutes. Take the tray out and use a spoon to scoop any drippings in the pan to baste the chicken. You may have to hold the pan at a slant to get the juices. Add the wine (or water) from a corner so it goes onto the veggies and not onto the chicken. Return the chicken to the oven to continue roasting but this time drop the heat to 180 degrees Celsius. Let the chicken continue cooking for another 20 minutes.
- Remove from the oven and let your chicken rest for 15 minutes. You simply must let it rest to get those juices and let is settle. Enjoy! Miranda, xoxo
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