lunch

Herb Roasted Chicken

Name: Herb Roasted Chicken
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Ingredients: 2 bay leaves; 1/3 cup brown sugar; 1 stick butter; 1/2 teaspoon dried basil; 1 tablespoon dried rosemary; 1 tablespoon dried thyme; 1 tablespoon fennel seeds crushed; 6 cups ice water; Kosher Salt, to taste; 1 tablespoon coarse black pepper; 4 cups water; 1 3 lb whole chicken

“If you have around 4 hours to spend in the kitchen, Herb Roasted Chicken might be an amazing gluten free and fodmap friendly recipe to try. For $1.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 32g of fat, and a total of 425 calories. If you have basil, brown sugar, kosher salt, and a few other ingredients on hand, you can make it. It works well as a main course. This recipe from Foodista has 32 fans. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so awesome. Herb Roasted Chicken, Herb Roasted Whole Chicken, and Herb Roasted Chicken are very similar to this recipe.”

total: 4 h
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Bay leaves2
Brown sugar⅓ cup
Butter1 stalk
Basil½ tsp
Rosemary1 tbsp
Thyme1 tbsp
Fennel seeds1 tbsp
Ice water6 cups
Kosher salt6 servings
Coarse pepper1 tbsp
Water4 cups
Chicken3 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 4 h

1
For the brine, combine the water, salt, sugar, half of the dried herbs and bay leaves into a large saucepan. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Reduce to heat to low and simmer for 10 min so the flavors of the herbs can be drawn out.
2
Pour the brine into a deep set large bowl and cool it down with your ice water. Set aside.Clean the chicken by rinsing out the cavity and outer skin and place on a clean surface. Be sure not to contaminate any vegetables or other ingredients, because no one is a fan of salmonella!
3
Place the chicken in the brine, make sure it is completely immersed in the brine. Cover and allow to marinate for at least an hour and up to 6 hours.Preheat the oven to 375F.

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