Simple baked chicken recipe with just some herbs?

I can use olive oil, lemon juice, worchestershire, or white wine too.... what would be a good herb combo???





I dont want sauces...Simple baked chicken recipe with just some herbs?
Herbs de Provence is a great premade mixture. You'll find it in the spice aisle. It goes great on lots of things. With skinless chicken breasts I usually coat the chicken with some olive oil and then put Herbs de Provence on it. Then I either bake it or broil it.Simple baked chicken recipe with just some herbs?
You can make a Herb Butter, lift the skin of the chicken and place this flavored butter under the skin. You could use any these herbs that you prefer.





Basil Butter, Dill Butter, Parsley Butter, Rosemary Butter, Sage Butter,


or Tarragon Butter





1 cup butter


1/4 cup chopped fresh basil, dill, parsley, rosemary, sage or tarragon


1 clove minced garlic (optional)


1/4 teaspoon salt


Makes 1 cup
wash and pat dry. rub down w/ EVOO, then sprinkle on all sides (inside too, if wole chicken) w/ dry herbs (fresh will burn). If a whole chicken, shove a lemon, halved, into the cavity. I like to squeeze this cooked lemon over the meat after I carve the whole chicken. Mmmm!








Perfect Roast Chicken





1 (5 to 6 pound) roasting chicken


Kosher salt


Freshly ground black pepper


1 large bunch fresh thyme, plus 20 sprigs


1 lemon, halved


1 head garlic, cut in half crosswise


2 tablespoons (1/4 stick) butter, melted


1 large yellow onion, thickly sliced


4 carrots cut into 2-inch chunks


1 bulb of fennel, tops removed, and cut into wedges


Olive oil





Preheat the oven to 425 degrees F.


Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.





Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.





--Ina Garten
for whole chicken or parts i would use


butter oil garlic lemon and parsley or rosemary





combine soft butter, chopped garlic (or powder), lemon juice and zest if you have and herbs.


spread on chicken and under skin


bake in oven at 350 for an hour (or longer if big)
So many choices. Rosemary%26amp; thyme. Fresh oregano. My favorite. Sweet basil, garlic, tomatoes and roasted ichiban eggplant(skin removed). S %26amp; P to taste.
Yes and cover it with foil for the first 30 min or so.. you don't want to burn it.. let it cook in the steamy juices first. then remove the foil towards the end.