Throughout the years I have tried several recipes for oven roasted chicken. I’ve had some pretty bad experiences with some pretty dry, flavorless results. I’ve tried basic salt and pepper with butter under the skin. I’ve tried making different rubs and putting lemon into the cavity. Last week I was really craving some oven roasted chicken and I think I’ve finally found my favorite combination of spices. It is pretty much a combination of all of the recipes I’ve tried. The result was moist and flavorful and we enjoyed every bite! It even made great sandwiches the next day.
Oven Roasted ChickenPrint Recipe
- 1 whole chicken 3-4 lbs, neck and giblets removed
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt & pepper
- 1 head of garlic, separated but not peeled
- 1 cup dry white wine
- 1 cup chicken broth
- 4 Tablespoons butter softened
Preheat the oven to 400 degrees.
Combine rosemary, oregano, thyme, sage, salt and pepper in a small bowl.
Clean, rinse and pat dry the chicken.
Rub 1/2 of the spice mixture in the cavity of the chicken.
Carefully separate the skin from the breast and put 2 tablespoons of butter under the skin.
Rub remaining butter and spices all over the chicken.
Place the chicken in a dutch oven.
Pour wine and chicken broth over chicken.
Sprinkle garlic cloves around chicken and cover.
Cook covered for 25 minutes.
Remove lid and cook for an additional 30 minutes or until a meat thermometer inserted in the thigh reads 175 degrees. Let rest 10-15 minutes. Chicken is done with thermometer reads 180 degrees. Carve and serve.
I sometimes like to tear the chicken from the bone, mix it into mashed potatoes and corn and top with gravy. Not exactly the lightest meal you will ever have but it is comfort food heaven. Enjoy!