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Herb Roasted chicken by Marsha Brigante serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Herb roasted chicken with fresh tomatoes and scallions

Ingredients:

2 3-4lb

whole chickens

salt

pepper

3 tbsp

butter

1 tbsp

chopped fresh thyme

2 tsp

chopped fresh rosemary

1 sprig

fresh rosemary torn in half

lemon, halved

onion, halved

6 cloves

garlic, smashed

5 bunches

scalions, quartered

2 pints

grape tomatoes

2 tbsp

olive oil

Directions:

Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.

Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.

Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.

Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Categories:

Dairy Free
Main Dishes
Poultry
Smart Budget Foods
Vegetables
Wheat Gluten Free