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Chicken Roast with Herbs Recipe Video
|Whole roasting chicken||5 Pound|
|Ground sage||2 Tablespoon|
|Ground coriander||2 Tablespoon|
|Ground mustard||2 Tablespoon|
|Garlic||1 Tablespoon, ground|
Calories 1274 Calories from Fat 801
% Daily Value*
Total Fat 89 g137.7%
Saturated Fat 30.8 g154.1%
Trans Fat 0 g
Cholesterol 457.3 mg152.4%
Sodium 513.8 mg21.4%
Total Carbohydrates 11 g3.8%
Dietary Fiber 6.2 g25%
Sugars 0.2 g
Protein 112 g224.2%
Vitamin A 16.4% Vitamin C 8.6%
Calcium 18.8% Iron 18.9%
*Based on a 2000 Calorie diet
Wash and pat dry the chicken. Tie the legs together with kitchen twine. Generously season with salt & pepper. Mix the sage, coriander, mustard and garlic powders in a bowl. Rub the chicken with the dry herbs, evenly on both sides.
Place the butter in a small saucepan and melt. Add salt and pepper. Mix well.
Place the chicken in a roasting pan, breast side up, and place in oven. Roast for 30 minutes. Add 1/2 cup water to the roasting pan. Place the melted butter in a baster and baste the chicken. Cook for another 20 minutes. Fill the baster with liquid from the pan and baste the chicken again repeating every 20 minutes until done. Roast the chicken for 1 1/2 to 2 hours or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint.
Remove the chicken from the oven and allow to sit for 10 minutes before carving. Carve and serve with your favorite side of choice. We are eating it with brown rice and broccoli slaw. I will make chicken quesadillas with the left overs.
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