Herb Roast Chicken

There is no denying that I love to cook but there are times when life gets in the way of my cooking.  I'm not complaining - I recognize that there a lot of things that take priority over food.  I don't mind letting other activities take precedence but that doesn't mean that we don't need to EAT.  My solution - cook more than one meal at a time. 

I hardly ever cook a single meal to serve the three of us.  At the very least, I make enough food for dinner and for lunches the following day.  Most of the time, I double whatever I'm making and save the leftovers for another day.  Recently I've started making three times as much food than we need for dinner and putting some in the freezer to send back to school with Ryan.  (College kids hardly ever complain about eating leftovers.) 

Chicken is one of the easiest things to double without really adding much more work.  I can roasted two chickens at once on my big green egg.  I served one for dinner and cut the other one to add to chicken soup and make sandwiches the following day. 

This herb roasted chicken is an easy and simple way to cook 2 delicious meals at once.

Herb Roast Chicken
1/2 cup fresh parsley
1 Tablespoon fresh thyme
1 1/2 Tablespoons chopped fresh rosemary
1 love garlic
salt and pepper
1 Tablespoon olive oil

Process parsley, thyme, rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in food processor until a paste forms. 

Combine 1 Tablespoon herb rub with oil.

Rub paste under chicken skin and brush oil/herb mixture over chicken skin.  Cover and refrigerate 1 - 24 hours.

Place chicken in a disposable roasting pan on the rack placed over the upside down plate setter on the egg.  (Big Green Egg owners will know exactly what I mean by all of that.)  Roast chicken at 300 degrees until breast temperature registers 165. 

Let chicken rest 10 minutes before carving.

Sunday is the perfect day for roast chicken.  I hope that your family enjoys this as much as mine.

​Ciao!

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