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RECIPE
13 INGREDIENTS9 STEPS1hr

Whole Roast Summer Chicken

4.5
2 Ratings
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.
Whole Roast Summer Chicken Recipe | SideChef
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.
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr
Total Time
$1.49
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
10 cloves
1
Onion
cut into 2" pieces
1
cut into quarters
2 sprigs
3 sprigs
with stem attached
to taste
Salt and Pepper
to taste
Herbes de Provence
3 Tbsp
1/4 cup
Chicken Stock
3 ears
2 cups
Cherry Tomatoes
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Nutrition Per Serving

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CALORIES
851
FAT
17.8 g
PROTEIN
32.1 g
CARBS
146.8 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Prep the Tyson® 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 and 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 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 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!
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Nutrition Per Serving
Calories
851
% Daily Value*
Fat
17.8 g
23%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
49.8 mg
17%
Carbohydrates
146.8 g
53%
Fiber
15.1 g
54%
Sugars
3.6 g
--
Protein
32.1 g
64%
Sodium
404.8 mg
18%
Vitamin D
--
--
Calcium
49.9 mg
4%
Iron
7.3 mg
41%
Potassium
617.0 mg
13%
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