• Home
  • About Me
  • Food
    • Saladmaster Recipes
  • Travels
  • Finds
    • Shopping
    • Bags
    • Jewelry
    • Fashion
    • Shoes Galore
  • Wedding
  • Events
  • On my Radar
  • Contact Me

THE BRIGHT SPOT

Food. Travel. Bargain finds. Random thoughts. A bright spot for sharing ideas and starting conversations!

Roast Herbed Chicken

08.02.2012 by Leah //

You’d be surprised at how simple it is to make this chicken dish and yet wow your family and friends with its superb flavors.    All you have to do is marinade a freshly-bought whole chicken with the herbs identified below, and then bake it.   Minimum effort, maximum impact.

All you will need are:

  • 1 whole chicken
  • rock salt
  • freshly ground black pepper
  • fresh rosemary leaves (I used the McCormick’s spice version)
  • finely chopped fresh sage (I skipped this because I couldn’t find one)
  • fresh thyme leaves (I also substituted this with McCormick’s)
  • freshly grated lemon zest
  • bay leaf
  • soy sauce
  • 1 whole onion, peeled
  • unpeeled new or baby potatoes, cleaned
  • shallots, peeled
  • 1/2 cup butter

1.  Pre-heat oven to 350 degrees fahrenheit.

2.  Wash chicken under cold running water and pat dry.

3.  Mix salt, pepper, rosemary, sage, thyme and lemon zest.  Rub skin and cavity of the chicken with mixed herbs.  Place bay leaves in the cavity.  Massage soy sauce into the skin and cavity of the chicken.  Place onion inside the cavity and tie the legs together with kitchen twine to hold shape.

5.   Place chicken in a baking pan and surround with potatoes and shallots.  Sprinkle with more of the herb mixture.  Brush chicken and vegetable with butter and cover with foil.

6.  Bake chicken until juices run clear when pierced, about 45 minutes to 1 hour, basting chicken occasionally and mixing potatoes from time to time.

7.  Remove foil and back again for another 10 minutes to brown the chicken.  Once done, remove chicken from the pan and deglaze pan juices to serve as sauce for the chicken.

Since we don’t have a baking oven or mini-rotisserie at home, we made use of our Saladmaster Electric Skillet to bake the chicken.   We have to tweak steps 6-7 above  and adjusted the temperature settings of the Saladmaster Electric Skillet for the chicken to cook just as wonderful as the oven-baked one.   The result was a perfectly-baked chicken cooked for less than an hour.

Because of the limited size of the skillet we cannot put inside the chicken  in one piece.  AJ has to cut it halfway in the middle so we can spread it (or make it lie flat) in the skillet.

The herbs added a wonderful flavor and fragrance into the chicken and vegetables, and I think the flavors would have seeped more inside the meat if I let the marinaded chicken “rest” first before baking it.

I plan to do this again but will cook it using a turbo broiler (to be borrowed from my mom, hehe).   And this time too, there will be a gravy to complete this classic roast chicken meal!

(This simple but amazing recipe is from Yummy Magazine – July 2011 issue.)

 

Categories // Saladmaster Recipes Tags // recipes, saladmaster, saladmaster products, yummy magazine

Trackbacks

  1. Sausages and Eggs « The Bright Spot says:
    August 5, 2012 at 6:16 am

    […] used the leftover baby potatoes from the roast chicken and made it into an potato egg […]

This blog is all about…

Food. Travel. Bargain finds. Random thoughts. A bright spot for sharing ideas and starting conversations!
Leah De Leon
More about me

GET SOCIAL

Image Map

Search

Email Newsletter

Sign up to receive updates from The Bright Spot straight into your inbox!

Recent Posts

  • Investing in Pearl Jewelry in the Time of Online Selling
  • My 2021 in a Nutshell
  • The Plantdemic and How I found Joy in Gardening
  • Our Lady of Fatima Faith Pendant
  • Binondo Chinatown Museum
  • This is #MyNewNormal
  • Christmas in the Time of Corona
  • Product Review: Lasco UV-C Germicidal Lamps
  • Kyoto Food Hits
  • A Cat’s Tale










Archives

dbrightspot

Collaboration over competition. The sky's the limi Collaboration over competition. The sky's the limit in terms of innovative ideas. Everyone's a winner.

#NCRFSDSummit
Our first summit event under the new normal. It wa Our first summit event under the new normal. It was so nice to finally see everyone face to face and have uninterrupted discussions that lasted past 8pm! I get to enjoy free coffee the whole day too. ☕️☕️☕️ Two things I find cute though: everyone now carries a disinfectant spray or alcohol (in every shape and brand), and wears a lanyard for their face mask 😄  #NCRFSDSummit 

📷 @amcreyes13
Someone wants to join me in my first out of town w Someone wants to join me in my first out of town work trip! Nag impake na sya (ng sarili nya) 😆

#GigitheCatBully
So, so happy to celebrate this special day with yo So, so happy to celebrate this special day with you both! Congratulations and best wishes, Mr. & Mrs. Bentia! ❤❤❤ 

Oh, and on a side note, it's good to see GSIS colleagues and friends again in one gathering (including our Ninang Girlie) ❤ The travel to and from Cardona, Rizal was so worth it!
My masseuse fell asleep before the massage even st My masseuse fell asleep before the massage even started 😆 

#catnoodle #catsofinstagram #catstagram #acatstale #catlove
Still on #platinumjubilee high and I think I have Still on #platinumjubilee high and I think I have memorized already the cute video skit of Queen Elizabeth II having tea with Mr. Paddington Bear at Buckingham Palace 🇬🇧 Then I remembered this vintage Paragon teacup I got years ago, issued in 1953 to commemorate the coronation day of Her Majesty 👑 It's still with me; it's my favorite among my teacup collection and the one I treasure the most 😊 I really lucked out in finding this online! #teacuplove #paragonteacup
Load More... Follow on Instagram

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Blog Design by Fancy Girl Designs · Built on the Genesis Framework