Servings
4
Prep Time
10 minutes
Cook Time
70-90 minutes
Welcome to Herbed Oil Roasted Chicken! If you’re looking for a delicious, easy dish that requires minimal ingredients and effort, this is the recipe for you! With hints of fresh herbs and succulent chicken cooked in oil, you can use this as a staple meal or even serve it at your next dinner party. By following these steps, you will be able to whip up this roasted chicken in no time. So dive right in and let's get started on creating an amazing herbed oil roasted chicken!
Ingredients
- 4 pound chicken, whole
- 1 ½ cups chicken stock
- 1 head garlic
- 6 cups cherry tomatoes
- 2 teaspoons dried thyme
- 2 teaspoons sage, dried
- 2 teaspoons onion, dried, flakes/powder
- 1 teaspoon garlic powder
-
1/4 cup olive oil
-
1 tsp salt
-
1/2 tsp black pepper
Directions
Preheat the oven to 400°F.
In a mixing bowl, combine the olive oil with the thyme, sage, onion flakes, garlic powder salt, and pepper.
Place the chicken, breast side up, in a baking pan and lift the skin to create a small pocket for the herbed olive oil. Tuck half the amount of the herbed olive oil under the chicken skin to coat all the surface evenly and rub the remaining olive oil on the top of the chicken.
Add the stock to the pan and bake in the preheated oven for 30 minutes. Remove from the oven and scoop the juices from the pan on the chicken.
- Return it to the oven and roast for about 45 minutes over medium heat, checking occasionally and tossing the juice to coat the chicken, tomatoes and garlic.
- Serve hot.
Recipe Note
Products used in this Recipe:
