Serves 5
75 min
Herb Stuffed Roast Chicken
Recipe GLPRc556cf1c8efcd7
A whole roasted chicken filled with a fragrant blend of fresh herbs, lemon, and bay leaves. The bird is seasoned with olive oil, salt, and pepper, then roasted until golden and cooked through. Perfect for a simple yet elegant main course.
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Ingredients
1 whole chicken (5 pounds)
Salt
Freshly ground black pepper
3/4 cup fresh mixed herbs (basil, parsley, thyme, marjoram, or oregano), finely chopped
2 tablespoons extra virgin olive oil
1 lemon, halved
4 bay leaves
1 sprig fresh rosemary
Directions
Preheat your oven to 425°F. Remove the chicken from refrigeration and pat it completely dry inside and out with paper towels.
In a small bowl, combine the finely chopped fresh herbs with a pinch of salt and pepper, mixing until well blended.
Open the cavity of the chicken and loosely fill it with the herb mixture. Stuff the cavity with the lemon halves, bay leaves, and rosemary sprig.
Rub the entire exterior of the chicken with the olive oil, then season generously on all sides with salt and freshly ground black pepper.
Place the chicken breast-side up on a roasting pan. Roast in the preheated oven for approximately 60 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F when measured with a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes before carving. Discard the herbs and lemon from the cavity before serving.
