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Herb Roasted Chicken

 
One serving costs about $1.23

$1.23 per serving

32 people like this recipe

32 likes

This recipe is ready in 240 minutes

Ready in 4 hours

6 gluten-free,gluten free,fodmap friendly lunch,main course,main dish,dinner
spoonacular Score:41%

Spoonacular Score: 41%

 

If you have around 4 hours to spend in the kitchen, Herb Roasted Chicken might be an amazing gluten free and fodmap friendly recipe to try. For $1.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 32g of fat, and a total of 425 calories. If you have basil, brown sugar, kosher salt, and a few other ingredients on hand, you can make it. It works well as a main course. This recipe from Foodista has 32 fans. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so awesome. Herb Roasted Chicken, Herb Roasted Whole Chicken, and Herb Roasted Chicken are very similar to this recipe.

Ingredients

Servings:
2
2  bay leaves
bay leaves
2
2  bay leaves
bay leaves
0.33 cup
0.33 cup brown sugar
brown sugar
0.33 cup
0.33 cup brown sugar
brown sugar
1 stick
1 stick butter
butter
0.5 tsps
0.5 tsps dried basil
dried basil
1 Tbsp
1 Tbsp dried rosemary
dried rosemary
1 Tbsp
1 Tbsp dried rosemary
dried rosemary
1 Tbsp
1 Tbsp dried thyme
dried thyme
1 Tbsp
1 Tbsp fennel seeds
fennel seeds
6 cups
6 cups ice water
ice water
some
some kosher salt
kosher salt
1 Tbsp
1 Tbsp black coarse pepper
black coarse pepper
4 cups
4 cups water
water
3 lb
3 lb whole chicken
whole chicken
2  bay leaves
2
bay leaves
2  bay leaves
2
bay leaves
0.33 cup brown sugar
0.33 cup
brown sugar
0.33 cup brown sugar
0.33 cup
brown sugar
1 stick butter
1 stick
butter
0.5 tsps dried basil
0.5 tsps
dried basil
1 Tbsp dried rosemary
1 Tbsp
dried rosemary
1 Tbsp dried rosemary
1 Tbsp
dried rosemary
1 Tbsp dried thyme
1 Tbsp
dried thyme
1 Tbsp fennel seeds
1 Tbsp
fennel seeds
6 cups ice water
6 cups
ice water
some kosher salt
some
kosher salt
1 Tbsp black coarse pepper
1 Tbsp
black coarse pepper
4 cups water
4 cups
water
3 lb whole chicken
3 lb
whole chicken

Equipment

kitchen thermometer
kitchen thermometer
roasting pan
roasting pan
paper towels
paper towels
oven
oven
sauce pan
sauce pan
bowl
bowl
kitchen thermometer
kitchen thermometer
roasting pan
roasting pan
paper towels
paper towels
oven
oven
sauce pan
sauce pan
bowl
bowl


Instructions

  1. For the brine, combine the water, salt, sugar, half of the dried herbs and bay leaves into a large saucepan. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Reduce to heat to low and simmer for 10 min so the flavors of the herbs can be drawn out. Pour the brine into a deep set large bowl and cool it down with your ice water. Set aside.
  2. Clean the chicken by rinsing out the cavity and outer skin and place on a clean surface. Be sure not to contaminate any vegetables or other ingredients, because no one is a fan of salmonella! Place the chicken in the brine, make sure it is completely immersed in the brine. Cover and allow to marinate for at least an hour and up to 6 hours.
  3. Preheat the oven to 375F.
  4. Remove the chicken from the brine and place on a clean surface. Pat the chicken dry with a paper towel as shown. Separate the skin from the flesh, you can do this by carefully inserting your fingers underneath the skin and gently pull up to create a space or pocket. Take the butter and rub it underneath the skin and flesh this will make your chicken moist and tender while accentuating the flavor of the herbs in the meat. Coat the skin with te remaining herbs and place in a roasting pan, if more herbs are needed just add more.
  5. Bake the chicken for about 1 hour and 10 minutes, basting the chicken half way through and again during the last 10 minutes. To test the doneness of your chicken, insert a meat thermometer into the thickest part of the breast, it should read 165F. If you do not own a thermometer, cut into the chicken and if it releases pink juices it is undercooked. Your chicken is done when the juices are a clear yellow.
  6. Transfer the chicken to a carving board and allow it to rest for 10-20 minutes. This allows the juices to settle into the meat so it does not end up running out all over the board. To serve, begin carving the legs it is easiest to cut at the joints. Remove the wings and then the legs and thighs the same way. To carve each breast, start at the breabone and cut downward and parallel to the rib cage. Then make a deep horizontal cut right above the thigh and wing joints. You can choose to serve the breasts whole or cut them into thin slices.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.31
Ingredient
2 bay leaves
2 bay leaves
⅓ cups brown sugar
⅓ cups brown sugar
1 stick butter
½ teaspoons dried basil
1 tablespoon dried rosemary
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon fennel seeds
1 tablespoon black coarse pepper
3 pounds whole chicken
Price
$0.04
$0.04
$0.24
$0.24
$0.97
$0.04
$0.25
$0.20
$0.63
$0.70
$0.18
$4.34
$7.86

Nutritional Information

Quickview
472 Calories
20g Protein
32g Total Fat
26g Carbs
3% Health Score
Limit These
Calories
472k
24%

Fat
32g
49%

  Saturated Fat
14g
90%

Carbohydrates
26g
9%

  Sugar
23g
26%

Cholesterol
122mg
41%

Sodium
419mg
18%

Get Enough Of These
Protein
20g
42%

Vitamin B3
7mg
38%

Selenium
16µg
23%

Vitamin B6
0.42mg
21%

Phosphorus
174mg
17%

Vitamin K
17µg
17%

Manganese
0.31mg
15%

Iron
2mg
14%

Vitamin A
680IU
14%

Zinc
1mg
11%

Vitamin B5
1mg
11%

Magnesium
37mg
9%

Calcium
88mg
9%

Vitamin B2
0.15mg
9%

Potassium
287mg
8%

Copper
0.16mg
8%

Vitamin B12
0.37µg
6%

Vitamin E
0.83mg
6%

Vitamin B1
0.08mg
5%

Fiber
1g
5%

Vitamin C
2mg
3%

Folate
11µg
3%

Vitamin D
0.22µg
1%

covered percent of daily need

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