Herb Roast Chicken

70 mins (prep 10, cooking 60)
9 ingredients
4 servings
This is more about a technique for roasting chicken than the herbs involved. You could slather nearly any combination of butter and flavourings on top of your bird, using fresh or dried herbs, but it's the roasting in stages that results in the combination of wonderfully tender meat and crisp skin. This is slightly adapted from Hugh Fearnley-Whittingstall's MEAT cookbook and the temperatures given are for a fan oven. Obviously if your bird is bigger or you don't have a fan oven you will have to make small adjustments in the times and temperatures.

Categories:  chicken , easy , poultry , main-dish , meat , <-4-hours , low-carb , low-in... , low-sodium , time-to-make , very-low-carbs ,
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Serving Size (26.98 g)
Servings 4
Amount per Serving
Calories 184.62 Calories from Fat 184.14
% Daily Value *
Total Fat 20.46g 125.94%
Saturated Fat 12.85g 256.97%
Trans Fat 0.82g %
Cholesterol 53.75mg 71.67%
Sodium 161.96mg 26.99%
Total Carbohydrate 0.91g 1.21%
Dietary Fiber 0.51 g 8.1%
Sugars 0.02 g %
Protein 0.45g 3.64%
Vitamin A 626.48IU% Vitamin C 0.49mg%
Calcium 22.1mg% Iron 0.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
freshly ground black pepper