Herb-Roasted Chicken
serves 4-6
There is little better than a freshly roasted chicken and this combination of fresh rosemary, thyme, and marjoram adds a wonderful boost of flavor. Pick the bones clean, then save the remains for a big pot of flavorful stock. For a tip on preparing rosemary, take a look at the article to the left.
1 whole chicken, cut into pieces
salt and pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 tablespoon olive oil
prep: 10 minutes
total: 40 minutes
baking dish
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 500F and place the rack in the lower middle position. Season the chicken pieces with a generous sprinkling of salt, pepper and each of the herbs.
2. With a paper towel, lightly coat the bottom of a large baking dish with olive oil. Arrange the chicken in the baking dish. The pieces should have as much space as possible surrounding them so they brown all the way around.
3. Put the dish in the oven and roast the chicken for 10 minutes, then turn the pieces and continue to roast, turning the pieces every 10 minutes or so, until the meat reaches an internal temperature of 160F in the thickest part of a thigh and the thickest part of a breast. Total cooking time should be between 25-45 minutes.
4. Remove the chicken to a plate and let it rest, loosely covered with foil for 5 minutes.
2. With a paper towel, lightly coat the bottom of a large baking dish with olive oil. Arrange the chicken in the baking dish. The pieces should have as much space as possible surrounding them so they brown all the way around.
3. Put the dish in the oven and roast the chicken for 10 minutes, then turn the pieces and continue to roast, turning the pieces every 10 minutes or so, until the meat reaches an internal temperature of 160F in the thickest part of a thigh and the thickest part of a breast. Total cooking time should be between 25-45 minutes.
4. Remove the chicken to a plate and let it rest, loosely covered with foil for 5 minutes.
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