Herbed Roast Chicken

Submitted by ByNDii

"We get a size 8 chicken for free every time we go to the butcher, and it's not quite big enough for a nice family meal so we have about 20 of them in our freezer. In order to get rid of them I've started cooking them for brunch and lunch, this is the recipe I came up with :-)"

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 2

ingredients

• 800 g whole chickens
• 1 onion, quartered
• 4 lemon slices
• 2 tablespoons butter
• 1 tablespoon all purpose seasoning
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon oregano (Or in place of the 3 teaspoons, 1 tablespoon of Mixed Herbs)

directions

1. Preheat the oven to 280 degrees Celsius Yes, 280.
2. Carefully lift the chicken skin and stuff with butter.
3. Stuff the chicken cavity with onion and the lemon slices and a slice of butter.
4. Coat the entire chicken with the all purpose seasoning, rub in well.
5. Sprinkle with the other herbs,
6. Put the chicken in the oven under the high heat for about 15-20minutes and reduce heat to a more suitable 160 degrees Celcius.
7. Chicken should be cooked after 30minutes after being turned to a lower temperature, but as always, poke with a skewer and see if the juices run clear.

Reviews

[Sydney Mike]

Well, for us, it's a freezer with plenty of chicken breasts, so that's what I used here & 2 large ones, at that! Thoroughly enjoyed the combo of spices you listed & this made for a great tasting main course!I'm not too fond of ranch dressing, but in this recipe it works like a charm! Very nice tasting, for sure! Another time I