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  1. Herb-Roasted Chicken

Herb-Roasted Chicken

01:35:00 8 servings, 1/8 recipe (329 g) each
Recipe By
1
0 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
35
min.
Servings

8 servings, 1/8 recipe (329 g) each

There is no Sunday supper quite like one that includes a delicious, golden-skinned roasted chicken surrounded by tender root vegetables and potatoes. This all-in-one dish is a classic, and we’ve made it so easy to make with the addition of Italian dressing and fresh herbs as a basting mixture. You’ll never make a roasted chicken any other way after tasting this deliciously tender and juicy version.

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What You Need

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Make It

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  • Heat oven to 450°F.
  • Pull the chicken skin away from the meat on all sides of chicken, using your fingers or end of wooden spoon to help separate the skin from the meat while being careful to not tear the skin. Tuck both wings under the chicken, then place chicken, breast side up, on rack in roasting pan sprayed with cooking spray.
  • Mix 1/2 cup dressing and 1 Tbsp. thyme until blended. Brush half the dressing mixture onto meat under the skin, then brush remaining dressing mixture onto outside of chicken.
  • Roast chicken 15 min. Meanwhile, combine potatoes, carrots, parsnips, onions and garlic in large bowl. Mix remaining dressing with pepper and remaining thyme until blended. Add to vegetable mixture; mix lightly.
  • Spoon vegetable mixture around chicken in roasting pan. Roast 15 min., covering chicken and vegetables loosely with foil to prevent excess browning, if necessary.
  • Reduce oven temperature to 375°F. Roast chicken and vegetables additional 50 min. or until chicken is done (165°F) and vegetables are tender, adding mushrooms to the pan for the last 20 min.

Cooking Know-How

Tucking the wings under the chicken helps prevent the tips from burning while also helping to balance the chicken in the pan as it bakes.

Special Extra

Garnish with sprigs of additional fresh thyme before serving.

Keeping it Safe

The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature with an instant-read meat thermometer. Simply insert the thermometer into the thickest part of the poultry, avoiding any bones. For food safety, poultry should be cooked to 165°F.

Servings

  • 8 servings, 1/8 recipe (329 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (329 g) each
AMOUNT PER SERVING
Calories 390
% Daily Value
Total fat 18g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 320mg
Carbohydrate 27g
Dietary fibre 3g
Sugars 6g
Protein 29g
   
Vitamin A 70 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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