Roasted Chicken
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Roasted Chicken
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Recipe: Herb Roasted Chicken

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Enjoy one of your favorite comfort foods with compliments from Chef Guillermo. Serves 4

  • 1 whole chicken (3-4 lb)
  • 1/2 cup Onion (roughly chopped)
  • 1/2 cup Celery (roughly chopped)
  • 1/2 cup Carrot (roughly chopped)
  • A bunch of whole mixed herbs (Thyme, Basil, Mint, Parsley)
  • 3 Sticks of Unsalted Butter
  • Zest of: 2 Oranges, 2 Limes and 2 Lemons

Method: Make sure your chicken is clean and very dry. In a large bowl, soften the butter, and add all the citrus zest, finely chopped the mixed herbs and season it heavily with salt and pepper. Using your hands, massage the chicken with the mixed butter, making sure to get a good amount between the chicken skin and the flesh. Season the inner carcass of the chicken with salt and pepper, and fill the cavity with the remaining stems of the herbs used. Arrange your baking tray by laying the chopped onion, celery and carrot at the bottom with 3 cups of water, then lay a baking rack in a manner that your chicken is not in contact with the liquid. Cover with parchment paper and aluminum foil. Take at 500º F for 25 minutes. Take the chicken out of the oven and let it rest 20 minutes without uncovering. After 20 minutes, remove paper and foil, drain the cooking juices and moisten the chicken skin with the cooking juices using a brush. Return chicken to the oven for approx. 5-7 minutes to make the skin crispy and brown.

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