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1/1 Photo of Herb Roast Chicken
This is more about a technique for roasting chicken than the herbs involved. You could slather nearly any combination of butter and flavourings on top of your bird, using fresh or dried herbs, but it's the roasting in stages that results in the combination of wonderfully tender meat and crisp skin. This is slightly adapted from Hugh Fearnley-Whittingstall's MEAT cookbook and the temperatures given are for a fan oven. Obviously if your bird is bigger or you don't have a fan oven you will have to make small adjustments in the times and temperatures.
Units: US | Metric
Serving Size: 1 (594 g)
Servings Per Recipe: 4