Herb Crusted Roasted Chicken

Now that the kids have gone back to school and I'm cooking for two most of the time, roasting a chicken just makes sense.  I can roast a chicken early in the week and we eat it for the rest of the week.  

I don't ever get tired of eating chicken BUT my husband doesn't share my appreciation for six straight chicken meals in a row.  LOL  I do my best to mix up our chicken meals.  I put it in wraps and sandwiches, shred it into soups, chop it up on salads, add it to pastas and try and disguise it inside casseroles.  

If I have an especially busy week, I've been known to resort to picking up a rotisserie chicken at the grocery store but I definitely prefer to roast my own if time allows.  I know that the grocery store chickens are delicious but I also feel like they pump those birds up with a whole lot of salty solutions to keep them juicy and moist.  I prefer chicken without quite as much sodium.  If you agree, check out my herb crusted roast chicken recipe.  

Herb Crusted Roasted Chicken
1 Tablespoon basil
1 Tablespoon oregano
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 pound whole chicken
1/4 cup butter, melted
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Combine basil, oregano, garlic powder, salt and pepper.  

Place chicken on a roasting rack in a roasting pan.  

Pat chicken dry with paper towels and spread herb mixture over chicken. 

Bake 25 minutes at 450.  Baste with melted butter. 

Reduce heat to 350 and bake another 50 minutes or until internal temperature reaches 160.  Baste every 15 minutes with butter.  

Let rest 15 minutes. 

Slice and serve.

Winner, winner, chicken dinner.  This recipe is one for the books.  It's tender and juicy and delicious.  I roasted some sweet potatoes, butternut squash and red onions along with my chicken.  It was the perfect compliment to this yummy chicken.  

​Ciao!

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