Community Greens

People of all colors discussing evergreen ideas.

CG Cooks: Herb Roasted Chicken

When a novice cook prepares an ambitious home-cooked dinner you should be prepared for, among other things, adventure. I have learned: 1. Roast chicken takes longer to cook than you think, 2. Seasoning on the outside doesn’t make for flavor or juicy chicken on the inside and 3. That the giblets are the parts chicken that live in the paper bag with the neck and other edible chicken organs that you should remove before cooking the chicken!

So this week, let’s roast a chicken as practice for the coming holidays. The recipe for Herb Roasted Chicken is simple and uncluttered. It’s a perfect trainer for the Old-Fashioned Stuffed Roast Chicken we’ll prepare for Thanksgiving. So let’s get Cooking!

Herb Roasted Chicken

Prep: 15 minutes Roast 1 1/4 hours Oven: 375°F Stand: 10 minutes Makes: 4 servings

1 3- to 3½-pound whole broiler-fryer chicken
2 tablespoons butter or margarine, melted
2 cloves garlic, minced
1 teaspoon dried basil, crushed 1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon lemon-pepper seasoning or black pepper

Rinse inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back Tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush with melted butter; rub garlic over chicken.

In a small howl stir together basil, salt, sage, thyme, and lemon-pepper seasoning; rub onto chicken. If desired, insert a meat thermometer into center of an inside thigh muscle, not touching bone.

Roast, uncovered, in a 375° oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F). Remove chicken from oven. Cover; let stand for 10 minutes before carving.

So What Part of the Chicken Is The Giblet will be posted after Thanksgiving in Community Greens.


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