Herb Grilled Chicken

Overview

I roasted a chicken a few days ago, but it was too small and didn't seem to be big enough to fit between my teeth, so my boss bought a four-pound chicken. The oven was just big enough. I happened to watch the HerbRoastedChicken from Allrecipe.com and recombined the spices myself. No matter the process or the result, it was really fragrant. It filled the house with a beautiful and long-lasting fragrance.

Tags

• baking
• hot dishes
• oven dishes
• children
• dinner with friends
• summer recipes
• lunch
• basil
• chicken
• rosemary
• thyme
• vegetable oil
• black pepper
• salt

Ingredients

Steps

1. 1 Put all the seasonings in a bowl and stir evenly;

   

2. 2 Wash the chicken and put it on a turkey rack, put a large plate of water underneath, filter the water and air-dry it under an electric fan for about 1-2 hours;

   

3. 3 Spread the mixed seasoning on the outside and inside of the chicken with your hands;

   

4. 4 Wrap the chicken wings and thighs with tin foil, tie them with cotton rope for reinforcement, and bake in the oven at 425°F for about 1.5 hours. The purpose is to bake the surface of the chicken until it is colored. If the color is not enough, bake it longer;

   

5. 5 After the exposed parts of the chicken are browned, carefully remove the string and foil, and then bake at the same temperature for 30-45 minutes or even longer. The purpose is to bake the skin until it is browned and cooked through;

   

6. 6 After roasting, use a food probe to insert into the thickest part of the meat. If the PoultryBreast reaches above 165°F and no bleeding occurs on the surface of the probe, you can chop the chicken into pieces or remove the skin and bones, it's up to you.