Lately, I’ve been craving some creamy homemade chicken noodle soup. I mean, I really want to spoil myself. So in order to make the most flavorful soup possible, I’m going to start with a roast chicken.
I decided to do a lemon herb chicken because I want soup at the end to feature these flavor notes. Not to mention, I’m totally going to sneak some chicken into my belly before it makes it into the soup, and doesn’t lemon and herb sound delicious?
Now, there are two ways that I flavor chicken to roast it. Sometimes I massage the outside this high quality extra virgin olive oil or Pure Indian Foods grass fed ghee (clarified butter). Then, I’ll salt and pepper the outside of the skin and maybe add a touch of turmeric or paprika or some other ground spices.
The second way I flavor roast chicken is how we’re going to do it today. We’re going to make lemon herb butter with fresh herbs, lemon juice, and salt. And then you know what we’re going to do? THEN, we’re going to stuff that heavenly buttery goodness UNDER the skin. I’m also going to rub some butter on the outside of the skin.
Then we pop our chicken in the pan (breast side DOWN) with about 1/2 inch of water covering the bottom of the dutch oven, and cook on 375˚F for 2.5 hours.
Place chicken in a dutch oven, breast side DOWN, with about 1/2 inch of water covering the bottom of the pan. Cook on 375˚F for 2.5 hours.
This consistently produces the most TENDER and SUCCULENT chicken ever. I’m serious, this recipe is golden. And if you’re a chicken skin lover (like me), you won’t be able to resist the crispy outside of the chicken. OMG.
Let’s make some Lemon Herb Roast Chicken
Today, I’m using fresh frozen herbs. (Watch my video on how to store fresh herbs!) For herbed butter, I prefer to use parsley, thyme, and a little bit of rosemary.
First, I’m going to zest the lemon rind. Then, I’m going to whip the lemon zest and herbs into the butter with 1/2 tsp salt and 2 tsp lemon juice.
Next, I’m going to rinse my chicken with cold water and pat dry. We’ll start with breast side up, and I’m going to cut two slits into the tops of the breast-skin. I’ll also cut slits into the thighs and legs. And now I’m going to stuff these slits with butter. Use your fingers to massage the butter further and deeper into the meat. Rub your hands on the outside of the bird to grease the outer skin and get the extra butter off your fingers. Your fingers will be covered with butter by the end. Lucky you! Think of how soft and supple your skin will feel after you wash your hands! :)
Now, place the bird breast-side down in the dutch oven, and cover the bottom with 1-2 cups of water.
Dust the top of the bird with black pepper and whatever else you want. I like to do a little garlic powder.
Cook uncovered on 375˚F for 2.5 hours.
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