Herbed Roast Chicken Recipe
Position rack in centre of oven, then preheat to 425°F. Combine bouillon cube, margarine and half of rosemary and garlic in a small bowl.
Place chicken in a roasting pan. Spread bouillon mixture over under and over chicken skin. Stuff cavity with shallot, lemon and remaining rosemary and garlic.
Roast for 30 minutes. Reduce oven temperature to 375°F. Cover pan with foil and continue roasting 1 hour 15 minutes. Remove foil and continue roasting until an instant-read thermometer inserted into thickest part of thigh reads 165°F, about 15 more minutes. Remove from oven and let stand 15 minutes before carving and serving.
Meanwhile, prepare gravy mix according to package directions, adding any pan drippings at the end of cooking. Serve with roast chicken.
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Last updated: January 10th, 2021
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