2013 – Gluten Free Living

Roast Chicken is a delightful chicken entree. Last summer I found a wonderful-looking recipe for roasted chicken that I wanted to try out from “What’s 4 Dinner Solutions?” It has taken me seven months to get through some of the backlog of recipes from that period of time, and boy, am I so glad I finally tried out this one.

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When my husband took his first forkful of this appetizing recipe the other night, he said, “It has a really good taste.” That’s because underneath the skin you put a paste of garlic, rosemary, and sage in olive oil. You also make an infuser with those same ingredients plus the addition of thyme. I used all fresh herbs and it did provide an incredible taste.

I’m always looking for tasty, easy ways to prepare chicken –especially NOT in casserole form — just plain chicken but seasoned really well. While I used these ingredients with a whole chicken, I think making a paste of the herbs and olive oil and brushing them on boneless chicken breasts would work really well too.

I plan to try it that way sometime soon. I wasn’t sure how sage would do in this recipe, but it was wonderful! I’m so glad I didn’t leave it out. If you have an herb garden or use fresh herbs regularly this is a great recipe to use them on. I think making the olive oil/herb paste for turkey cutlets, fish, or boneless pork chops would also provide a very satisfying taste.

If you’re looking for a tasty and effective way to roast a whole chicken, consider this delicious recipe for Roast Chicken. It does take time, and mine took several hours to bake fully, but it was well worth the effort.

When I initially posted this recipe in March 2013, my pictures were taken with an iPhone so they were less than desirable. I’ve been systematically going through almost 600 recipes I posted the first year I blogged and redoing all the recipes with a better camera and settings. After four years of redoing all those recipes I’m down to my last 20-30 recipes. Yay! I hope to be finished in January 2017 and I will celebrate big time!

I recently remade this recipe (November 2016) and served it with Candied Sweet Potatoes. It is such a tasty homemade rotisserie style chicken recipe. The baking time depends on how big the chicken is and how hot your oven is. The best way to check it is by using a meat thermometer. Chicken is supposed to reach an internal temperature of 165 degrees.  I hope you give it a try.

Roast Chicken is a wonderful main dish entree. Instead of slicing the chicken in pieces, John carved the chicken breasts down like turkey. You can see the sage/rosemary paste still adhering to the edges of the chicken.

Here’s a look at the Roast Chicken just out of the oven. You can see the paste underneath the skin composed of sage, garlic, and rosemary mixed with olive oil.

Here’s a serving of this delicious Roast Chicken on my plate. I served it with Candied Sweet Potatoes.

Here’s what I did.

I used these ingredients.

Begin with making the ingredients for the paste which goes under the skin of the chicken breast. I used 3 whole (very large) garlic cloves. Dice garlic up fine. I used a stem of rosemary. After pulling off each needle, I chopped up the rosemary. I added several sage leaves, chopped up. Place ingredients in a bowl and add olive oil.

Stir to combine.

The paste is spread under the skin of the chicken breast which infuses those flavors into the chicken while baking. Be careful not to tear the skin when you pull it back and away from the chicken.

Using a cheesecloth or, in my case, a coffee filter, place more garlic and herbs. This is going to go inside the cavity of the bird. Here, I’ve added two quarters of an onion, thyme, rosemary, sage leaves and sliced garlic.

Place cheesecloth or coffee filter with herbs into the cavity of the chicken.

I can’t caution you enough about touching a raw chicken with your hands. Wash your hands EACH time before touching anything else, and don’t use your wash cloths, sponges or towels again on anything else after you clean your hands. Use fresh cleaning products so you don’t cross contaminate anything. Even clean your door knobs or cabinet knobs if you touched them with unclean hands.

Tie off the drumsticks with twine if desired. Tuck in the wing tips so they don’t brown too much. Mine wouldn’t stay tucked in but they didn’t get overly brown. Brush chicken with olive oil.

Roast chicken at 450 for 15 minutes. Reduce heat to 375 and cook until done. Mine took 2 1/2 to 3 hours but I’ve had them cook more quicly than that before.

Here the Roast Chicken is done.

Remove coffee filter with fresh herbs and discard. Slice the turkey breast down with a knife. Cut off wings and drumsticks.

Serve Roast Chicken with additional minced rosemary if desired.

Every bite of Roast Chicken is succulent and amazing. This is terrific with Candied Sweet Potatoes.

Here’s the recipe.

ROAST CHICKEN

(Recipe adapted from Whats4DinnerSolutions.com)

This picture shows the small pieces of sage, garlic, and rosemary that were underneath the skin. Mmmmmm, delicious!

This easy recipe is a tasty and scrumptious way to make a homemade rotisserie chicken.

Roast Chicken is one of our favorite ways to prepare chicken. 

You may also enjoy these delicious recipes!

Roasted Chicken with Rosemary

Herb Chicken with Roasted Garlic

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans