Herbed Roast Chicken Recipe

Herbed Roast Chicken Recipe

2-hour 40-Minute recipe Serves 8
This whole roast chicken recipe is ready for the oven in just 15 minutes. Taking a few minutes to stuff it with lemon, herbs and shallots adds extra flavour from the inside while the outside crisps up under the rosemary, garlic and chicken bouillon mixture.
2-hour 40-Minute recipe Serves 8


Prep: 15-minute | Cook: 2-hour 10-Minute
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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: February 15th, 2021

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