Herb-Crusted Roast Chicken

by Kathy Strahs on October 28, 2009 · 2 comments

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Ina Garten (aka, the Barefoot Contessa) roasts a chicken every Friday night for her husband Jeffrey when he makes the long drive out to their home in the Hamptons. How homey and inviting that sounds! Of course, Jeffrey is one lucky guy to be coming home to anything Ina makes, but a flavorful roast chicken is just one of those satisfying staples that always seems to please and is pretty easy to pull together. The Herb-Crusted Roast Chicken recipe I’m sharing today isn’t from Ina, but I’m quite sure Jeffrey would find it quite worth the drive home to “the island”.

The original recipe called for rubbing the herbs and seasonings only on the outside of the bird, but I always enjoy inserting them under the skin along with a few pats of butter for even more flavor. I’d never used chives before in a chicken herb rub mixture, but they were a nice alternative to onions or garlic. Suffice it to say the kitchen smelled positively divine for the rest of the day.

Herb-Crusted Roast Chicken

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Sunshine6711 November 19, 2012 at 10:22 AM

OMG! I followed this recipe to a T. It was so deeeeelicious. This was my first successful, roasted chicken. Thanks Kathy for another yummy recipe. However, I do have a two in one question for you: could I used these same ingredients for a roasted turkey and if so would they come together the way they did for the roasted chicken?


Kathy Strahs November 19, 2012 at 10:29 AM

Terrific! I’m so glad to hear it worked out well for you. Yes, you could use the same herb mix to season a turkey but you’ll want to increase the quantities and follow a different cooking method since a turkey is usually much larger than a chicken. For a reliable, straightforward cooking method, I’d be inclined to follow Ina Garten’s approach (http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-turkey-recipe4/index.html) – she’s never steered me wrong!


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