Shannon's favorite Herb Roasted Chicken

June 22, 2017 • 0 comments

Shannon's favorite Herb Roasted Chicken
This simple recipe will fill your house with great smells and have your friends begging to stay for dinner. The pan juices are wonderful served plain or made into a gravy. We pour the leftovers, along with the chicken bones and meat, into a a soup pot to make chicken broth.
  • Prep Time:
  • Cook Time:
  • Servings: 4


You will need:

2 Tbsp of Chicken Herb Rub(see below for ingredients)

1 Clove of Garlic

1/4 a Cup of Olive Oil

1 Whole Chicken


Chicken Herb Rub ingredients:

1 Tbsp of course salt

1 Tbsp of ground pepper

1 Tbsp of dried thyme

2 Tbsp of dried oregano

Place the chicken herb rub in a food processor with the garlic and olive oil, and blend into a smooth paste.

Rinse the chicken, and pat it dry with paper towels. Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin.

Allow to sit for 2 hours in the refrigerator, or roast immediately, roughly 1 1/2 hours, until legs are loose, or until the internal temperature of the breast reads 160 degrees and the internal temperature of the thigh reads 165  to 170 degrees. Let it rest for 10-15 minutes before carving.

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