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Arts & Entertainment

Got a Chicken But No Idea? Reach for the Herbs

Try roasted lemon and herb chicken.

Sometimes the meals that you throw together at the last minute are the best ones. Take a stab at a roasted chicken. 

It was a cold Thursday afternoon and I had a four-and-a-half pound chicken thawed. That was the easy part. But, what should I do with it?

What to do...  What to do... 

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I decided to hop in my car and go to the store; I picked up a pack of fresh poultry herbs, a few lemons, an onion, carrots and red bliss potatoes.  And all I did was throw it all together, more or less.

This was easy to prepare, and I sat back and enjoyed the aroma as my chicken roasted in the oven. Here is how I did it:

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Ingredients:

1 4.5-pound roasting chicken, rinsed and giblets removed

1 large onion sliced

1 lemon

Poultry herbs

Olive oil

Butter – softened to room temperature

10 – 15 small red bliss potatoes, washed and halved

Carrots, any kind you want, any size you want, about 3 or 4 cups 

Salt and pepper


Directions:

Preheat the oven to 375 degrees 

  1. In a large baking dish, pour about 1 tablespoons of olive oil on the bottom, add the chicken and coat lightly with oil. 
  2. Stuff the cavity of the chicken with the herbs and 1/3 of the lemon, preferably the center, unsqueezed. 
  3. Place the onion, carrots and potatoes around the chicken. 
  4. Rub about one-quarter stick of butter on the chicken breasts and legs and drop the rest in with the vegetables. (If needed, add a cup or so of water to the bottom of the pan, to keep the chicken moist.)
  5. Lightly season everything with salt and pepper and cover lightly with foil.
  6. Roast, covered, for two hours.  Remove foil, baste and return to the oven for about 20 minutes and until the bird browns. Rest for 10 minutes before carving.
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