Herb-Crusted Roast Chicken
Chef. Robert Lewis
Written by Chef. Robert Lewis

Serves 4

What’s in it

  • 1 roasting chicken, 3-5 lbs
  • 2 sprigs fresh rosemary, plus 2 tablespoons chopped
  • 2 sprigs fresh thyme, plus 2 tablespoons chopped
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon salt
  • 2 teaspoons ground pepper
  • 2 to 3 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 tablespoon unsalted butter
  • 1 cup chicken broth

Let’s Put It Together

  1. Preheat the oven to 450°
  2. Remove giblets and neck from chicken, rinse inside and out and pat dry. Place sprigs of herbs in cavity. Tie the legs together loosely. In a small bowl, mix rosemary, thyme, chives and garlic, salt and pepper. Slice butter into 4 small parts and insert them under the breast skin. Insert half of the herb mixture under the skin of the breast and legs (cutting slits in the skin is helpful). Brush the chicken with oil. Rub the remaining herb mixture all over chicken.

Place breast side up on a rack in a shallow roasting pan. The pan should comfortably hold the chicken; if it is too large the drippings in the bottom will burn. Pour broth into pan. Cover chicken loosely with foil. Roast 20 minutes. Reduce oven temperature to 350°F. Remove foil and roast uncovered for 80 to 90 more minutes, basting occasionally with pan juices. Chicken is done when a meat thermometer inserted into the thickest part of thigh register reaches180°F. Remove to a cutting board or platter. Let stand 15 minutes before carving.

Calories: 170 Total Fat: 10.04g Total Carbs: 18.49g Dietary Fiber: 0.03g Protein: 1.31g


About the author

Chef. Robert Lewis

Chef. Robert Lewis

Chef Robert is a recognized author, public speaker and spokesperson for all people affected with diabetes. He travels speaking on the benefits of healthy eating not only for people affected with diabetes, but also for anyone who would like to eat and live a healthy lifestyle.

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