You are here: Home » Recipes » Herb-Roasted Chicken Herb-Roasted Chicken Yield servings PrintEmail Ingredients 1 -- Roasting Chicken, around 4 pounds, but no more than 5 pounds.GLAZE2 tablespoons finely ground black pepper2 tablespoons fresh, chopped parsley2 tablespoons fresh, chopped chives1 -- fresh, medium clove garlic (about 1 Tbsp)1 -- roasted, medium clove garlic1 tablespoon fresh, chopped rosemary1 teaspoon dried oragano1 teaspoon dried lavender2 -- fresh, large mint leaves (about 1 tsp)1 -- tiny pinch cumin (about 1/2 tsp)1/2 cup butterSTUFFING1/4 cup butter1/3 cup finely chopped red onion2 tablespoons fresh, chopped chives1/3 cup roughly chopped artichoke hearts1/3 cup roughly chopped celery1 tablespoon finely chopped parsley1 teaspoon ground black pepper1/2 teaspoon salt1 -- and 1/2 cups unseasoned, dry breadcrumbs Instructions 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.