Looking for juicy roasted chicken recipe without garlic and onion? Look no further than this flavorful Herb-Roasted Chicken. This recipe showcases a succulent whole chicken, infused with the fresh aromas of rosemary, thyme, and sage. Zesty lemon slices add a burst of citrus, while a buttery basting keeps the chicken moist and tender. Ideal for those avoiding garlic and onion, this dish brings out rich, natural flavors, making it a delightful centerpiece for any meal.
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Reasons Some May Avoid Garlic and Onion
- Dietary Restrictions: Some diets, such as the Low FODMAP diet, restrict garlic and onion intake to manage digestive issues like IBS (Irritable Bowel Syndrome).
- Food Allergies and Sensitivities: Individuals may have allergies or sensitivities to garlic and onion, causing symptoms like stomach pain, bloating, or other gastrointestinal discomforts.
- Religious and Cultural Practices: Certain religions and cultural practices, such as Jainism, discourage or prohibit the consumption of garlic and onions.
- Personal Preference: Some people simply dislike the strong flavors of garlic and onion and prefer milder-tasting foods.
- Medical Conditions: Conditions like acid reflux or GERD (Gastroesophageal Reflux Disease) can be exacerbated by garlic and onion, leading people to avoid these ingredients.
Juicy Herb Roasted Chicken
Make your next dinner or gathering memorable with this juicy herb-roasted chicken bursting with fresh flavors! Rubbed with olive oil and a blend of fragrant rosemary, thyme, and sage, this chicken is roasted to perfection with zesty lemon slices tucked inside. As it bakes, the chicken is basted with rich pan juices, ensuring each bite is juicy and flavorful.
Equipment
- Roasting pan
- Meat thermometer
- Basting brush
- Small bowl (for mixing herbs)
- cutting board
- knife
- Paper towels (for drying chicken)
- Tongs (optional, for handling chicken)
Ingredients
- 1 whole chicken about 4-5 pounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 1 lemon sliced
- 1 cup chicken broth
- 1/2 cup white wine optional
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 375°F (190°C).
Prepare the chicken:
- Rinse the chicken under cold water and pat dry with paper towels.
- Place the chicken in a roasting pan.
Season the chicken:
- Rub the olive oil all over the chicken.
- Sprinkle salt and black pepper evenly over the chicken.
- Mix the rosemary, thyme, and sage together in a small bowl.
- Rub the herb mixture all over the chicken, making sure to get some under the skin for extra flavor.
Add the lemon:
- Place the lemon slices inside the cavity of the chicken.
Roast the chicken:
- Pour the chicken broth (and white wine, if using) into the bottom of the roasting pan.
- Brush the melted butter over the chicken for a nice golden color.
- Place the chicken in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when you cut between the leg and thigh.
Baste occasionally:
- Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
Rest and serve:
- Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.
- Serve the roasted chicken with your favorite side dishes.
Notes
Servings: 4-6
Cook Time: 1.5 to 2 hours
Total Estimated Calories per Serving: Approximately 250-300 calories.
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