Herb Roasted Chicken With Thyme, Basil and Rosemary

Herb roasted chicken is a family favorite around my house.  Forget the chicken meat all the kids fight to get pieces of the crispy chicken skin that is coated with thyme, basil and rosemary. This recipe is easy to prepare and cook.  Just coat the chicken with the herbs and salt and pepper and allow the oven to do the rest.

Herb Roasted Chicken with Thyme, Basil and Rosemary:
Pre-Heat Oven:  400 degrees
Serves:  7

1 5# whole chicken
1 onion, peeled and sliced
2 cups water
1 teaspoon soy sauce
Kosher salt
Fresh black pepper
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
1 teaspoon dried basil

Rinse the chicken under cold water and pat dry with a paper towel.  Place the chicken on a wire rack in a roasting pan.  Rinse the herbs in cold water and remove the stems. Chop the herbs and mix together.  Sprinkle the salt, fresh pepper and herbs on the chicken skin. Place the two cups of water in the bottom of the roasting pan.  Remove the outer layer of the onion and slice on a cutting board.  Place the sliced onion at the bottom of the roasting pan with the water.  Sprinkle the top and the chicken with soy sauce.  Bake at 400 degrees for two hours or until internal temperature has reached 165 degrees.  Allow the chicken to cool for 15 minutes in the pan before slicing the meat.

Sprinkling The Chicken With Herbs

Herb Roasted Chicken With Thyme, Basil and Rosemary