It comes out of the oven out juicy with super crunchy flavorful skin, packing major fresh herb flavor. It was recommended to me by a person I highly recommend you get to know, Vanessa from Without a Measuring Cup.
Vanessa is a personal chef and event planner based in Boston and she happens to be one of my sweetest friends from college. We spent many nights dancing away at clubs in Miami and now we share the same love for great food and cooking.
Her cooking mantra is all about not measuring every single ingredient and allowing her senses to guide her. This same method describes how I fell in love with cooking… glass of wine in hand, playing with the flavors and using your senses, not tying yourself to a strict recipe. It helps you become more comfortable in the kitchen which can completely change your perspective on cooking!
Vanessa’s Roasted Chicken with Fresh Herbs recipe is adapted from the James Beard Award winning chef Gordon Hamersley’s recipe and you can check out an interview she had with him right here.
Combine the ingredients for the herb mix together and set aside.
Remove the backbone of the chicken (or have your butcher do it).
Next, starting on one side of the chicken, carefully insert your fingers into the skin and the breast meat and loosen the skin. Do this throughout the chicken- you want to make space between the skin layer and the meat.
Fill the area between the skin & the meat with the filling. Rub the herb filling all over the meat of the chicken and inside the skin. (Get in there good!)
Rub the outside of the chicken with salt & pepper & and left over herb mixture
A roasting pan with a rack works best but you can also use a large baking pan.
Place your chicken in the roasting pan (or baking pan) and into your pre-heated oven and cook for 45 minutes.
For a nice brown, crispy chicken, finish by broiling on high for 3-8 minutes. Since ovens vary so much, keep on eye on the chicken so that it doesn't burn.
Remove from the oven, let cool a couple minutes, and enjoy!