First off let me start by saying that last weeks recipe “Italian Cream Cake” is one of the feature recipes on Home to 4 Kiddos weekly “Try New Recipe Tuesday”! I am super honored to have been chosen! If you missed it make sure to go back and check it out. Also, go check out the other yummy things cooking up in kitchen across the country.
This week I am sharing my herb roasted chicken recipe. I love cooking with fresh herbs and the smell that it gives off when they are chopped and cooked! Right now my house will make you drool! haha On the menu is herb roasted chicken, garlic mashed potatoes, stuffing and of course lemon custard pie.
1 whole roasting hen
1/2 c. butter – softened
2-3 garlic cloves, peeled and diced
Rosemary – chopped
Thyme – chopped
Oragano – chopped
Fresh ground pepper
Remove giblets from chicken and rinse under cold water. Pat skin down with paper towel. In bowl mix butter, chopped herbs, garlic, salt & pepper. Smear under chicken skin and on chicken skin. Place onion and left over butter inside chicken cavity. Bake in roasting pan uncovered for 15-20 minutes at 400 degrees. cover and reduce temperature to 350 degrees and continue to bake for 1 1/2 hours or until internal temperature holds at 165 degrees. Let rest for 30 minutes before carving. Reserve drippings for pan gravy.
Use remaining onion, a few more cloves of garlic, more fresh herbs, salt & pepper sauteed in olive oil to make great tasting mashed potatoes. Fix potatoes as usual and add in during mashing.