Herb Roasted Whole Chicken
After a cloudy and cool day I decided to roast a chicken… it was the perfect weather for it. I adapted a recipe I found on The Pioneer Woman website that Pastor Ryan made. I used fresh parsley, thyme, and basil for the herbs because that is what I had on hand. My daughter had fun rubbing the herb mixture all over the chicken and was very proud of how delicious the chicken turned out to be. It smelled terrific while it roasted and the meat was tender and juicy. I served this roasted chicken with the Garlicky Roasted Potatoes with Herbs and the Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette.
Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up) then place the roasting tray into the center of the pan.
Combine the olive oil, parsley, basil, thyme, sea salt, freshly cracked pepper, and garlic powder, to taste, together in a small bowl. Mix until well combined. Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste (after removing any innards), then place the garlic cloves, onion slices, and lemon halves into the cavity along with any extra herbs & stems. Rub the herb mixture over the entire bird evenly. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch bone.
Place into the oven and roast until the meat thermometer reads 180 degrees, about an hour and 15-30 minutes. Remove from the oven and let the bird rest for at least 8-10 minutes before slicing and serving. Enjoy.