Herb-seasoned Roasted Chicken a la Ella
Serves: 4 to 6
This succulent, crispy chicken takes only moments to prepare for roasting in the oven and makes a gorgeous presentation at your table. Serve with Simple Pasta Ella with Colorful Garden Vegetables.
- 1 whole fryer chicken Add to list
- 1 lemon, cut in half Add to list
- Sprigs of fresh thyme plus 1 tablespoon chopped fresh thyme Add to list
- 2 tablespoons olive oil Add to list
- 1 tablespoon chopped fresh rosemary Add to list
- 1 tablespoon chopped fresh oregano Add to list
- 1 teaspoon paprika Add to list
- 2 teaspoons salt Add to list
- 1 teaspoon freshly ground pepper Add to list
Preheat oven to 375° F.
Rinse the chicken inside and out and dry. Stuff the cavity with the lemon halves and thyme sprigs. Brush the skin of the chicken lightly with olive oil. Combine the remaining herbs, including the chopped fresh thyme, in a small bowl and sprinkle the herb seasoning all over the surface of the chicken.
Place the chicken in a roasting pan. (You may place it on a roasting rack in the pan for browning that's more even.) Roast 18 to 20 minutes for each pound of chicken. (About 1 hour and 15 minutes for a 4-pound chicken.) Take the temperature of the chicken with an instant-read thermometer by placing the thermometer in the meat of the inner thigh, not touching the bone. It should read 165° F. When the chicken reaches 165° F, pull it from the oven and tent it loosely with foil. It will pick up a few degrees as it sits. Allow it to rest for 10 minutes.
Place the chicken on a platter and garnish, if desired, with dark leafy greens and summer fruits.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 5, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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