Roasted Herbed Chicken

Name: Roasted Herbed Chicken
Ingredients: 5LB Roasting Chicken; 1 Cup Chicken Broth; 1 Cup White Wine; 1/2 Cup White Onion Chopped; Heavy Roasting Pan - I like a pan that is big enough to hold the chicken, but not a lot of extra room around the edges. Coated or cast iron on the inside of the dish.; Herb Rub; 1 TBLS Herbs Provence; 1 TBLS Lemon Pepper; 1 Sprig of Tarragon Leaves Chopped; 2 Sprig of Thyme Leaves Chopped; 5 Cloves Garlic Chopped Fine; 1 TSP Pepper; 1 TSP Salt; 2 TBLS Olive Oil + a little extra

14 ingredients

1 steps

Ingredients

5LB Roasting Chicken
1 Cup Chicken Broth
1 Cup White Wine
1/2 Cup White Onion Chopped
Heavy Roasting Pan - I like a pan that is big enough to hold the chicken, but not a lot of extra room around the edges. Coated or cast iron on the inside of the dish.
Herb Rub
1 TBLS Herbs Provence
1 TBLS Lemon Pepper
1 Sprig of Tarragon Leaves Chopped
2 Sprig of Thyme Leaves Chopped
5 Cloves Garlic Chopped Fine
1 TSP Pepper
1 TSP Salt
2 TBLS Olive Oil + a little extra

Directions

1

Wash and dry chicken. If the chicken is straight out of the refrigerator, let it sit on the counter for 1 hour before washing. Mix herbs and oil together in a small dish. Drizzle a little extra Olive Oil on the chicken then rub herb mix on all sides of the chicken including inside cavity. Place chicken in the baking pan, place chopped onions around the chicken, pour chicken broth over the chicken. Roast uncovered at 450 degrees for 35-45 Minutes and golden brown. Then pour Wine over the chicken, bake covered for another 30 minutes. Let rest on a serving plate for 10 minutes before serving. Simmer pan juices, reduce in half, pour over chicken to serve.