Photo: Lily Banse
Herb-Roasted Chicken
9 ingredients
openrecipes
There are four keys to a golden, crisp-skinned, juicy and flavorful chicken: start with a high-quality bird, season it correctly, cook it at a high temperature for the ideal amount of time for its weight and let it rest before you carve it. Save any leftovers for making potpie or chicken soup (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
348
Calories
33g
Protein
18g
Fat
15g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 roasting chicken, 4 to 5 lb.
- 2 tsp. chopped fresh rosemary, plus one 4-inch sprig
- 1 Tbs. chopped fresh thyme, plus 3 bushy sprigs
- 2 tsp. chopped fresh sage, plus 1 sprig
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- Freshly ground pepper, to taste
- 2 tsp. kosher salt, plus more, to taste
- 1/2 small yellow onion
- 3 large garlic cloves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes