One of my favorite things to eat is well, a Simple Herb Roast Chicken. Preferably on Sunday evening with a nice glass of wine, and a simple side. I love the aroma in the house. Very much like a Turkey at Thanksgiving, there are a million ways to cook a whole bird. I opt for a very simple method and it turns out delicious every time.
I generally will buy the best bird I can. Sometimes I buy free range but I can’t always find it so I opt for the best quality I can find and buy.
How to Roast a chicken
So what I do is the following. I unwrap it carefully above the sink and discard the wrappers and place on a dish. I remove the giblets from the inside of the cavity of the bird. I rinse the chicken, and I just pat dry. Rinsing the bird can cause the spread of contamination from the chicken juices, so this part is entirely up to you. Here is an article about that. Once you have patted the chicken dry, wash your hands thoroughly.
Once dry, I like to coat my bird generously with some olive oil, 3 tsp of Herbes de Provence, salt and pepper. I also add salt and pepper to the inside of the cavity as well as some Herbes. Once I have coated the chicken, I place in a roasting pan or dutch oven with enough room around the chicken. I add thickly chopped carrots, onions, celery, fresh Rosemary, Thyme and Sage.
If you don’t have a dutch oven, place in a roasting pan and cover tightly with foil. I roast for 1 hour, check the cooking temperature, and it’s usually needing about 20 minutes more. I remove cover or foil, baste well, and allow to brown.
And here you go, Simple Herb Roast Chicken. Simple, wholesome and best of all, tender, moist and flavorful.
Simple Herb Roast Chicken
- Roasting pan or dutch oven
- 1 whole chicken raw
- 3 tsp Herbes de Provence dried
- 1 onion white or yellow, cut into thick chunks
- 2-3 celery ribs, chopped into large pieces
- 2-3 carrots cut into large chunks.
- 1-2 tbsp olive oil
- 4-6 sprigs Rosemary fresh
- 6-8 sprigs Thyme fresh
- 6 leaves Sage fresh
- salt kosher
- Preheat oven to 375 degrees.
- Remove chicken from package carefully to avoid splashing chicken juices.
- See note on rinsing – if you rinse the chicken or not, pat completely dry with paper towels.
- Season generously with Herbes de Provence, salt and pepper on the underside of the bird.
- Place the chicken in the pan and then coat the top with olive oil, then add Herbes de Provence, salt and pepper. Also add some of the Herbes to the inside of the cavity and some salt and pepper.
- Place onions, celery, carrots around the chicken, place Rosemary, Thyme and Sage around the chicken and add additional salt and pepper to the vegetables.
- Roast for 1 hour covered.
- Remove foil or pan lid. Check tempature of the chicken. Baste and roast for another 20 minutes.
- This should be enough time for the bird to brown and be fully cooked. Internal tempature should be 165 degrees.
- Let rest for about 15 minutes before carving.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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