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Recipes
Whole Roast Summer Chicken
Recipe

14 INGREDIENTS • 9 STEPS • 1HR

Whole Roast Summer Chicken

4.5
2 ratings
Editor's Choice
Editor's Choice
This is the juiciest and most tender chicken ever, and the corn and tomatoes taste like they've been roasted in a buttery herbed bath. All the juices and onions left can be placed in a bowl and used as a smear on French bread. To die for.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
This is the juiciest and most tender chicken ever, and the corn and tomatoes taste like they've been roasted in a buttery herbed bath. All the juices and onions left can be placed in a bowl and used as a smear on French bread. To die for.
1HR
Total Time
$0.60
Cost Per Serving
Ingredients
Servings
8
US / Metric
Garlic
10 cloves
Onion
1
Onion
cut into 2" pieces
Lemon
1
Lemon
cut into quarters
Fresh Thyme
2 sprigs
Fresh Parsley
3 sprigs
Fresh Parsley
with stem attached
Salt
to taste
Olive Oil
3 Tbsp
Chicken Stock
1/4 cup
Chicken Stock
Corn
3 ears
Cherry Tomato
2 cups
Cherry Tomatoes
Nutrition Per Serving
VIEW ALL
Calories
193
Fat
9.3 g
Protein
15.4 g
Carbs
13.5 g
Add to plan
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Whole Roast Summer Chicken
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Prep the Whole Chickens (3.5 lb) by washing and removing any guts from the cavity. Dry the chicken.
step 3
Season the cavity with a sprinkle of Salt (to taste) and Ground Black Pepper (to taste). Stuff the cavity with Garlic (5 cloves), Fresh Thyme (2 sprigs), Fresh Parsley (3 sprigs), Fresh Rosemary (1 sprig), and 2 quarters of the Lemon (1). Truss with twine.
step 3 Season the cavity with a sprinkle of Salt (to taste) and Ground Black Pepper (to taste). Stuff the cavity with Garlic (5 cloves), Fresh Thyme (2 sprigs), Fresh Parsley (3 sprigs), Fresh Rosemary (1 sprig), and 2 quarters of the Lemon (1). Truss with twine.
step 4
Arrange the Onion (1) in a large roasting pan. Crush the remaining Garlic (5 cloves) and add to the onions. Add the chicken over top, breast side up. Drizzle with Olive Oil over both the vegetables and chicken, rubbing to coat the entire chicken.
step 4 Arrange the Onion (1) in a large roasting pan. Crush the remaining Garlic (5 cloves) and add to the onions. Add the chicken over top, breast side up. Drizzle with Olive Oil over both the vegetables and chicken, rubbing to coat the entire chicken.
step 5
Sprinkle Herbes de Provence (to taste), making sure to season the back side of the chicken. Add the Chicken Stock (1/4 cup).
step 6
Roast for 30 minutes uncovered.
step 7
Remove from the oven, toss in the Cherry Tomatoes (2 cups) and Corn (3 ears). Baste the chicken with the Olive Oil (3 Tbsp), then drizzle remaining butter over vegetables. If you want to add in more onions, add them too!
step 7 Remove from the oven, toss in the Cherry Tomatoes (2 cups) and Corn (3 ears). Baste the chicken with the Olive Oil (3 Tbsp), then drizzle remaining butter over vegetables. If you want to add in more onions, add them too!
step 8
Roast for another 30-35 minutes, until the dark meat reaches 170-175 degrees F (75 - 80 degrees C) and the white reaches 165 degrees F (70 degrees C), or until juices run clear. If your corn is not cooked all the way, remove chicken and continue to roast corn until finished.
step 8 Roast for another 30-35 minutes, until the dark meat reaches 170-175 degrees F (75 - 80 degrees C) and the white reaches 165 degrees F (70 degrees C), or until juices run clear. If your corn is not cooked all the way, remove chicken and continue to roast corn until finished.
step 9
Serve and enjoy!
step 9 Serve and enjoy!
Tags
view more tags
American
Lunch
Shellfish-Free
Dinner
Spring
Summer
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