When I think about baked chicken, I think about a cozy setting of Sunday dinner. Outside it’s snowing or raining, inside there is a table set for a few people, a roaring fire going in the fireplace, all taking place in either a rustic cabin or a country home somewhere in the mountains. (I guess you could say that is my dream home!) Freshly baked bread fills the air while roasted chicken filled with fresh herbs, is crackling in the oven while the skin gets crispy, sides of crispy potatoes or roasted vegetables make their way to the table and everyone’s bellies will soon be filled with a hearty meal made with love. It’s that simple.
This particular recipe has all of that love but, also has all of the essentials when making any poultry dish; Butter (lots of butter!), fresh herbs, onions and lemon. So simple but so delicious. This recipe can even be used on turkey if you choose (or really any type of fowl).
Baked Chicken with Fresh Herbs and Lemon
Equipment
- Roasting Pan
- Cooking Thermometer
Ingredients
- 1 Whole Chicken (about 3-5lbs) giblets removed
- 4 oz Unsalted Butter one stick, softened
- 5 Cloves of Garlic finely minced
- 1 Whole Lemon sliced thin
- 1 Large White Onion sliced thin
- 1 Bundle of Poultry Blend Fresh Herbs Rosemary, Thyme, Sage; Roughly Chopped
- 1 tsp Each Salt and Pepper
Instructions
- Preheat your oven to 385°F
- Prep your roasting pan by taking half of the sliced onions and laying on bottom of the pan
- Next, combine butter, garlic, chopped fresh herbs, salt and pepper in a bowl and mix well
- Place chicken into roasting pan and begin to season with the butter mixture. Make sure that you place plenty of butter under the skin of the chicken, on the breast, near the drumsticks and on the wings. Place a few slices of lemon under the skin as well
- Next, place the rest of the onion inside of the cavity of the chicken along with the rest of the lemon slices.
- Cover the pan with aluminum foil and place into the preheated oven. Bake for 45 minutes, baste skin with the melted butter and juice from chicken in pan and cover again. Bake for another 45 minutes or until the internal temperature of the chicken reaches 165°FBaste skin again and leave uncovered. Raise oven temperature to 400°F and bake for another 10 minutes to let skin of chicken get golden brown and crispy. Remove from oven and let rest for at least 10 minutes before serving.