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Got to Be NC
Recipe by: Lisa Prince

Baked Chicken

This is a delicious and easy dish for a weeknight or when having company.  You can also choose your favorite root vegetables to roast along with the chicken.  Use the pan drippings to make gravy by adding a little white wine and some chicken stock.  You can thicken it by adding some cornstarch mixed with water.

Servings: 4
Cook Time: Prep Time: 25 minutes; Total Time: 1 hour and 50 minutes
Meal Type: Entree
NC Ingredients: Chicken, Herbs, Onions

Print Recipe

Ingredients

1
whole chicken, washed and patted dry
2
cloves garlic, chopped
1/4
tsp. salt
1/4
tsp. fresh ground black pepper
1
Tablespoon each fresh herb: thyme, rosemary, and tarragon, chopped
1
bunch each thyme, rosemary and tarragon to put inside the chicken
6
Tablespoons butter
2
onions, peeled and halved
1/2
cup chicken stock, optional

Directions

Preheat the oven to 425 degrees.

Remove the giblet bag from the chicken’s cavity and season the cavity with salt and pepper.

Combine the butter, chopped herbs, garlic, salt and pepper to create a flavored butter mixture.

Spread the butter mixture under the breast skin and on the entire chicken.

Stuff the cavity with the whole herbs and the onions.

Place the chicken in a roasting pan and roast for 30 minutes.

Then reduce the heat to 375 degrees (add chicken stock) and roast for another 40 minutes or until the juices run clear.

Prick the leg with a knife and press to see the juices.

Occasionally baste the chicken with the pan juices.

Remove from oven and let sit for 15 minutes.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.