Best 5 Jills Herb Roasted Chicken Recipes
### Jill's Herb Roasted Chicken: A Culinary Journey of Flavor and Simplicity
Welcome to a delectable culinary adventure with Jill's Herb Roasted Chicken, where simplicity and flavor dance harmoniously to create a dish that will tantalize your taste buds and warm your soul. Embark on a sensory journey as we unveil the secrets behind this classic dish, exploring variations that cater to diverse preferences and dietary needs. From the traditional herb-infused chicken to a tantalizing lemon and herb twist, each recipe promises a unique gustatory experience. Whether you're a seasoned chef or a novice cook, Jill's Herb Roasted Chicken will guide you effortlessly through the process, ensuring a perfectly roasted chicken that will be the star of any meal. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary expedition together.
BUTTERY HERB ROASTED CHICKEN
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 599 calories, Fat 42g fat (17g saturated fat), Cholesterol 191mg cholesterol, Sodium 703mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 48g protein.
GARLIC HERB BUTTER ROAST CHICKEN
Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!
Provided by Karina
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 234 mg, Sodium 195 mg, ServingSize 1 serving
JILL'S HERB ROASTED CHICKEN
This chicken is easy to prepare and very moist and delicious.
Provided by jearn
Categories Whole Chicken
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.
- Mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, and mint together in a bowl. Add butter to the garlic mixture; gently toss to coat the butter in the herb mixture. Stuff about 2/3 of the butter pieces under the skin. Coat the outside of the chicken with the remaining butter.
- Combine chicken broth, onion, and 2 cloves garlic in a roasting pan. Put chicken onto a rack in the roasting pan with the breast down.
- Roast chicken, basting with pan juices every 10 to 15 minutes, in preheated oven for 45 minutes. Flip the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before carving.
- Pour the juices from the pan into a saucepan and place over medium heat. Stir flour into the juices; cook and stir until the juices thicken into a gravy, about 5 minutes. Serve with the chicken.
Nutrition Facts : Calories 991.4 calories, Carbohydrate 18 g, Cholesterol 315.8 mg, Fat 64.1 g, Fiber 3.2 g, Protein 82 g, SaturatedFat 25.9 g, Sodium 1758.5 mg, Sugar 7.5 g
JILL'S HERB ROASTED CHICKEN
This chicken is easy to prepare and very moist and delicious.
Provided by jearn
Categories Whole Chicken
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle lime juice over the apple slices. Stuff apples into the cavity of the chicken.
- Mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, and mint together in a bowl. Add butter to the garlic mixture; gently toss to coat the butter in the herb mixture. Stuff about 2/3 of the butter pieces under the skin. Coat the outside of the chicken with the remaining butter.
- Combine chicken broth, onion, and 2 cloves garlic in a roasting pan. Put chicken onto a rack in the roasting pan with the breast down.
- Roast chicken, basting with pan juices every 10 to 15 minutes, in preheated oven for 45 minutes. Flip the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before carving.
- Pour the juices from the pan into a saucepan and place over medium heat. Stir flour into the juices; cook and stir until the juices thicken into a gravy, about 5 minutes. Serve with the chicken.
Nutrition Facts : Calories 991.4 calories, Carbohydrate 18 g, Cholesterol 315.8 mg, Fat 64.1 g, Fiber 3.2 g, Protein 82 g, SaturatedFat 25.9 g, Sodium 1758.5 mg, Sugar 7.5 g
HERB-ROASTED CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 425. Chop 1/2 cup parsley, dill, mint or a combination (a little minced garlic wouldn't hurt).
- Put 4 tablespoons olive oil or butter in a roasting pan and put it in the oven for a couple of minutes until oil is hot or butter melts.
- Roll the chicken in the herb mixture, then add it to the pan; return the pan to the oven.
- Roast, turning once or twice, for 10 to 15 minutes, or until just cooked through.
- Garnish: More herbs.
Tips:
- Use a whole chicken: A whole chicken is more flavorful and juicy than chicken breasts or thighs.
- Pat the chicken dry: Patting the chicken dry helps the skin crisp up.
- Season the chicken liberally: Season the chicken with salt, pepper, and your favorite herbs and spices.
- Roast the chicken at a high temperature: Roasting the chicken at a high temperature helps the skin crisp up and the meat cook evenly.
- Let the chicken rest: Let the chicken rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat.
Conclusion:
Jill's Herb Roasted Chicken is a delicious and easy-to-make recipe. The chicken is juicy and flavorful, and the skin is crispy and golden brown. This recipe is perfect for a weeknight dinner or a special occasion.
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