Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This is roasted chicken at its finest! Basil, sage, thyme, and lemon pepper add an abundance of flavor to this main dish. Try the chicken and vegetable variation to complete the meal.

Source: Better Homes and Gardens

Gallery

Credit: Peter Krumhardt

Recipe Summary

prep:
20 mins
roast:
1 hr 15 mins
stand:
10 mins
total:
1 hr 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Rinse the inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back (see photo); tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush with melted butter; rub garlic over chicken.

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  • In a small bowl stir together basil, sage, thyme, salt, and lemon-pepper seasoning; rub onto chicken. If desired, insert a meat thermometer into center of an inside thigh muscle (see photo). (The thermometer should not touch bone.)

  • Roast, uncovered, for 75 to 90 minutes or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F). Remove chicken from oven. Cover; let stand for 10 minutes before carving. Makes 4 servings.

Herb-Roasted Chicken and Vegetables:

Before roasting chicken, in a large saucepan bring lightly salted water to boiling. Add 1 pound red potatoes, quartered (or halved, if small); 3 carrots, halved lengthwise and cut into 1-inch pieces; and 1 medium turnip, peeled and cut into 1-1/2-inch pieces. Add to boiling water. Return to boiling; reduce heat. Cover and simmer for 5 minutes; drain. Add drained vegetables and 1 medium onion, cut into 1-inch chunks, to the bottom of the roasting pan around chicken. Drizzle vegetables with 2 tablespoons melted butter or margarine and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast as directed above, stirring vegetables once or twice during roasting. To serve, place chicken on serving platter. Arrange vegetables on serving platter around chicken.Nutrition Facts per 4 ounces chicken + 2/3 cup vegetables: 799 cal., 51 g total fat (17 g sat. fat), 233 mg chol., 657 mg sodium, 28 g carbo., 4 g dietary fiber, 54 g protein.Daily Values: 119% vit. A, 50% vit. C, 9% calcium, 24% iron.Exchanges: 1 1/2 Starch, 7 Medium-Fat Meat, 1 Vegetable, 2 1/2 Fat

Nutrition Facts

625 calories; fat 45g; cholesterol 217mg; saturated fat 14g; carbohydrates 1g; mono fat 19g; poly fat 9g; protein 50g; vitamin a 534.5IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 14.4mg; vitamin b6 0.8mg; folate 12.1mcg; vitamin b12 0.5mcg; sodium 408mg; potassium 427mg; calcium 40.4mg; iron 2.5mg.
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