What’s Cooking at Third Coast? Herb-Roasted Chicken Flavors a Bed of Vegetables
It’s spring according to the calendar, but these brisk days call for this delicious roast chicken. Prepared on a bed of onions, celery and carrots, and stuffed with fresh thyme, lemons and more onions, this chicken comes out tender with a crispy brown crust. Serve with tri-color, fresh pasta dressed with extra-virgin olive oil, a dab of butter, salt and pepper, and aged parmesan.
Serves 4-5 people
You’ll need for the chicken:
1 broiler or fryer (I prefer fryers as they are more tender.)
1-2 yellow onions
2-3 stalks celery
2 carrots
Fresh thyme sprigs
1 lemon
Paprika
Dried herbs (oregano, marjoram, thyme)
Salt & pepper
Extra-virgin olive oil
The steps:
- Preheat oven to 400°F
- Thoroughly clean the chicken inside and out under cold water
- Prep the onions, celery and carrots (2″ pieces)
- Line a baking dish with aluminum foil (for easy clean-up)
- Spread the vegetables over the foil
- Place the chicken on top of the vegetables and stuff with more onions, fresh thyme and lemon wedges
- Garnish with herbs and spices
- Lightly drizzle olive oil over the chicken
Place the chicken in the oven at 400°F and roast uncovered for approximately 30 minutes. Lower the temperature to 375°F and continue roasting for about 50-65 minutes or until a meat thermometer reaches 165°F. Tent the chicken with foil to prevent excess browning. Cooking times vary so be sure the chicken reaches the correct temperature.
Tri-color Pasta
- Prepare fresh pasta according to the instructions
- Drain and add extra-virgin olive oil and a pat or two of butter
- Mix well and finish with Parmesan cheese, salt and pepper
