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Herb Stuffed Roast Chicken
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Herb-infused whole roast chicken.
Ingredients:
  • One 5 pound chicken
  • Salt
  • Freshly ground black pepper
  • 3/4 cup loosely packed fresh herbs (basil, parsley, thyme, marjoram or oregano), finely chopped
  • 2 tablespoon extra virgin olive oil
  • 1 lemon, halved
  • 4 bay leaves
  • 1 sprig fresh rosemary
Instructions:
  • Preheat your oven to 400°F, ensuring your roasting pan is inside to heat up as well.
  • Wash the chicken and chicken cavity under running water, then dry thoroughly with paper towels. Season the inside of the cavity with salt.
  • Enhance flavor: Lift the chicken skin and gently slide your fingers between the skin and meat without tearing. Season with salt and stuff with chopped herbs for maximum flavor infusion.
  • Carefully tuck the lemon, bay leaves, rosemary, and any extra herbs into the cavity, then pull the chicken breast skin over to cover the meat entirely.
  • Secure the wings and tie with kitchen string to ensure even cooking throughout.
  • To achieve a golden-brown color on the chicken, first coat it with olive oil and season generously with salt and pepper. Remove the hot roasting pan from the oven, add a bit of oil to the base, and place the chicken, breast side down, in the pan. Roast for 5 minutes, then flip the chicken to brown the other side for another 5 minutes. This method ensures perfectly browned breasts.
  • Place the chicken breast-side up in the oven and roast for 45 minutes to 1 hour, or until the juices run clear when a knife is inserted into the breast and thigh, reaching an internal temperature of 165°F.

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