Herbed Roast Chicken is simple to make, requiring 8 ingredients and 10 minutes prep. Tender, delicious and perfect for meal prepping.
Soooo, today has been a little rough.
I locked myself and the kids out of the house, spilled my coffee, got stuck waiting for not 1, not 2, buuuuuut 3 trains (making Cooper late to tennis and giving Campbell ample time to perfect his whiny high-pitched car voice), and worst of all.. I’m trying to quit Afrin. AKA.. my head feels like it is going to explode, my nose is “swollen shut” and in general, I. Feel. Like. Crap.
PUBLIC SERVICE ANNOUNCEMENT: Afrin is freaky amazing at clearing congestion, buuuuut… the package is completely serious when it says don’t use for more than 3 days!
All that said, if I am being completely honest with myself, those problems definitely fall into the category of “1’st world.”
However, today is one of those days that I would like to go back and kiss my 2-days-younger-Afrin-addicted-congestion-free-self and thank her for doing a little dinner prep in the form of herbed roast chicken. Because tonight, cooking just isn’t going to happen.
Herbed Roast chicken really couldn’t be simpler to make. Combine a few basic pantry ingredients with some chopped fresh herbs (you could probably use dry in a pinch), rub it on the chicken and bake. Dinner’s in the oven and you have time to do, well.. whatever you want!
Added bonus.. it’s really, really great to have around for making simple “Lean Cuisine-esque” lunches to keep around!
Time Saving Tips and Tricks:
Prep: The rub/paste for the chicken can be made 1-2 days in advance and stored in an airtight container or bag in the refrigerator.
Make Ahead: Yes! That’s one of my favorite things about this recipe. It is fantastic to have around during the week to pack in lunches and use in dinner recipes (i.e soups, pizzas, pastas, etc.)
Freezer: This chicken can be frozen. Cook according to recipe, cool, and then place in a labeled Ziplock bag. The chicken will keep up to a month in your freezer.
Herbed Roast Chicken VIDEO:
- 1 whole chicken, 6-7 lbs.
- 3 cloves garlic, minced
- 2 tsp dried mustard
- 1 TBS fresh rosemary, chopped
- 1 TBS fresh sage, chopped
- 1 tsp fresh thyme, chopped
- 2 tsp. salt
- 1 tsp pepper
- 2 TBS lemon juice
- 2-3 TBS olive oil
- Heat oven to 325. Place the chicken on a roasting rack, skin side up.
- In a small mixing bowl, combine garlic, dried mustard, rosemary, sage, thyme, salt, pepper and lemon juice. Add 2-3 TBS of olive oil (the texture should be pasty).
- Roast the chicken until the internal temperature is 165 degrees (about 2 hours). Allow chicken to rest for 10-15 minutes. Slice and serve.
- Making 2 chickens really doesn’t take much extra effort. I like to double the recipe and cook one chicken in the oven and a second in the crockpot (low for 5-6 hours). I end up with TONS of meat. I am usually able to use it for dinner, a couple lunches and freeze some too!
- If you don’t have a roasting rack, line the bottom of your pan with some whole carrots and quartered onions. They will keep the chicken from sitting on the bottom of the pan in the fat drippings.
- I used Kroger’s Simple Truth Organic chicken and herbs for this recipe. This line seems to grow bigger and bigger. I’m finding less and less need to make trips to Whole Foods (which saves time and $$$).
- Looking for more simple whole-food meals? Check out Simply Sissom on Pinterest. If you like it, follow! I add new pins from my favorite bloggers around the web daily.
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