Simple roast chicken with herbs from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 16) by Diana Henry

  • thyme
  • whole chicken
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute water for chicken stock. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock. See recipe for variation.

  • averythingcooks on March 13, 2024

    For us, the result here was a simple but still very good roast chicken. We started checking our 3 lb bird at 60 minutes (the formula given is 375 F for 20 minutes per pound + 10 more minutes) and it did come out at around 65 minutes. I had an herb butter waiting in the freezer (made with the herbs listed here + lemon zest & scallions) and we happily ate this beside a pile of roasted potatoes, red onions & sweet peppers.

  • TrishaCP on June 27, 2015

    I made this minus the herbs as a component of another recipe. I didn't have the problems Westminstr had, and in fact had a nicely cooked bird, but I have a modern oven that runs hot. I had a similar size bird to Westminstr (3 lbs), but it was cooked in 1 hour, 20 minutes. (The original recipe calls for a 5 lb bird for 1 hour, 50 minutes, but a conversion formula is provided).

  • westminstr on February 20, 2013

    This recipe was a total disaster for me. The temperature and timing are just totally off for my oven. Breast meat was dry after cooking for such a long time, skin on the rubbery side and after almost 2 hours (3.5 pound chicken) the thighs still weren't cooked through. I also don't usually do a butter rub but I did this time. I thought it made the bird greasy but did not improve moistness or flavor. I wouldn't do this extra step again. Also the herb flavor didn't come through. This was basically the worst roast chicken I've ever made. Note to self: for best results stick with the tried and true: small bird, high heat. Preheat the cast iron skillet first and put the bird thighs down in the hot pan. Don't use a rack and don't put veggies under the bird. (Note to others who may be reading this: I cook on a vintage stove with a slow, slow oven ... my comments may not apply to you).

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