Herb-Roasted Chicken

  • Yield servings


1 -- Roasting Chicken, around 4 pounds, but no more than 5 pounds.
2 tablespoons finely ground black pepper
2 tablespoons fresh, chopped parsley
2 tablespoons fresh, chopped chives
1 -- fresh, medium clove garlic (about 1 Tbsp)
1 -- roasted, medium clove garlic
1 tablespoon fresh, chopped rosemary
1 teaspoon dried oragano
1 teaspoon dried lavender
2 -- fresh, large mint leaves (about 1 tsp)
1 -- tiny pinch cumin (about 1/2 tsp)
1/2 cup butter
1/4 cup butter
1/3 cup finely chopped red onion
2 tablespoons fresh, chopped chives
1/3 cup roughly chopped artichoke hearts
1/3 cup roughly chopped celery
1 tablespoon finely chopped parsley
1 teaspoon ground black pepper
1/2 teaspoon salt
1 -- and 1/2 cups unseasoned, dry breadcrumbs


Preheat oven to 375

To prepare the stuffing:

Slowly melt butter in sauce pan. Once fully melted, remove from heat. Stir onion, chives, artichoke, celery, parsley, pepper, and salt into butter. Slowly stir in breadcrumbs.

To prepare the glaze:

Take all the glaze ingrediants, except the butter, and put them in a food processor. Have food processor dice the herbs until a fine paste is created.

Place butter in saucepan and let it melt slowly. Once fully melted, reduce heat to low and spoon in the herb paste. Mix well and keep on low heat for one minute. Remove pan from heat.

Place roasting chicken in a baking pan. Use a brush to cover the entire outside of the chicken in a heavy layer of glaze. Try to also glaze as much of the stuffing cavity as possible.

Take stuffing and spoon it into chicken cavity. Use a piece of foil to close the cavity and protect the stuffing. Place chicken in preheated oven for about 50-70 minutes, depending on the size. Always make sure the internal temperature is at least 180.

Baste at least two times during the cooking process. For the best tasting stuffing, remove the foil 5 to 10 minutes before chicken is done.



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