Herb Roasted Chicken Recipe

Video Description

CRISPY Skin and JUICY Meat. RECIPE: https://anitacooks.com/herb-roasted-chicken/ Hi Guys, today I’ll show you How to Make Herb Roasted Chicken with Crispy Skin and Juicy seasoned meat. The lemon is optional, you can use thick slices of onion instead of the lemon. I say that because sometimes the roasted lemon may be bitter. It depends on the lemons and how bitter they are to start with. While the chicken was cooking, I made some creamy and fluffy mashed potatoes. You can watch my mashed potatoes recipe here if you like: https://youtu.be/EaVKo3iBuks I did add some heavy cream to these potatoes so they’re rich and creamy. My chicken was in the oven for exactly one hour and look at that lovely golden color. After 30 minutes in the oven, I did turn the pan around for even cooking. You don’t need to do that with a convection oven. To check if it’s cooked, insert a thermometer into the thickest part of the thigh without hitting the bone. It should be close to 170 degrees F or 77 C. Generally, 165 is enough, but I find the thigh tastes better closer to 170. Once you take the chicken out of the oven, cover it and leave it aside to rest for 10 minutes. Otherwise, all the juices will flow out when you cut into it. Here are the garlic cloves, they come right out of the skin and taste sweet and creamy. You can hear how crispy the skin is. The skin over the thigh just cracks and it was sooo good. Here is all the juice left on the pan. Taste it first and make sure it’s not bitter. Then you can spoon it over the chicken or make a quick gravy. If you used onions instead of lemon, you don’t have to worry about any bitterness. The garlic cloves can be smashed to a paste, mixed with the juices and served with the chicken. The breast meat is so juicy and it didn’t dry out at all. One wing is missing because somebody just couldn’t wait. The key to his flavorful chicken is putting the spice mixture directly over the meat under the skin. See the spices on the thigh and breast, the wings by the way are so crispy, they melt in your mouth. As you saw, there was nothing complicated about making this, you leave it the oven for one hour, there’s no basting, no work at all. Because of the herbs, especially sage, this chicken is perfect for holidays. Give this a try and let me know how you like it.