Classic Roasted Chicken with Citrus Herb Oil Recipe Video
Nikki the Foodie is preparing a classic Sunday Dinner of Oven Roasted Whole Chicken! Niman Ranch Epicure Reserve™ poultry are grown on small U.S. family farms by growers committed to humane and traditional farming methods.
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientChicken
Ingredients
For Fresh Thyme Sage Oil for Chicken Skin:
1/2 large bunch of fresh sage
1/2 large bunch of fresh thyme
1 clove garlic
1/2 cup combination Lemon and Orange Olive Oils
Classic Roasted Chicken (Poulet Rouge Fermier):
1 -3-3.5 lb Whole Chicken
Kosher salt
Freshly ground black pepper
1/1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
1/2 Spanish onion, thickly sliced
1 whole small white onion sliced
Several Large Fresh Sage Leaves
Kitchen Strings
4 large stalks of Celery chopped
2 large carrots chopped
Directions
For Fresh Thyme Sage Oil for Chicken Skin:
Combine fresh sage leaves, fresh thyme, garlic and oils in blender. Blend until completely combined. Shake well. Keep refrigerated.
Classic Roasted Chicken (Poulet Rouge Fermier):
Preheat oven to 400. Remove excess pockets of fat around the cavities. For even cooking and crisp skin us the rack to lift the chicken. Season the chicken inside and out with Kosher salt and pepper to taste. Fill cavity with herbs, garlic and lemon.
Rub skin with sage/thyme oil to keep moist. Place chicken on it's side on the roasting rack, and roast for 15 minutes. After 15 minutes, flip the chicken over on it's other side and continue roasting for another 15 minutes. Then, flip the chicken breast side up and finish roasting for another 30 minutes. If additional browning is desired on the skin, remove cover or tin foil from roasting pan and allow chicken to roast uncovered until desired golden color is achieved. Rest chicken 10 minutes and serve.
Combine fresh sage leaves, fresh thyme, garlic and oils in blender. Blend until completely combined. Shake well. Keep refrigerated.
Classic Roasted Chicken (Poulet Rouge Fermier):
Preheat oven to 400. Remove excess pockets of fat around the cavities. For even cooking and crisp skin us the rack to lift the chicken. Season the chicken inside and out with Kosher salt and pepper to taste. Fill cavity with herbs, garlic and lemon.
Rub skin with sage/thyme oil to keep moist. Place chicken on it's side on the roasting rack, and roast for 15 minutes. After 15 minutes, flip the chicken over on it's other side and continue roasting for another 15 minutes. Then, flip the chicken breast side up and finish roasting for another 30 minutes. If additional browning is desired on the skin, remove cover or tin foil from roasting pan and allow chicken to roast uncovered until desired golden color is achieved. Rest chicken 10 minutes and serve.
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