French Herb Roasted Chicken Breasts Recipes

BUTTERY HERB ROASTED CHICKEN

Steps:

• Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

RETRO FRENCH CHICKEN (BAKED LEMON GARLIC BREASTS)

Steps:

• Preheat the oven to 400 degrees F. Set out a large 12-14 inch cast iron skillet or an 9X13 inch baking dish. Pour the melted butter in the pan and swirl around.
• In a large zip bag, combine the flour, salt, paprika, and ½ teaspoon pepper. Mix well. Then add the chicken breasts and toss to coat.
• Place the coated chicken in the buttered dish, top side down, and place in the oven for 15 minutes.
• Meanwhile, in a small bowl, mix the olive oil, lemon juice, water, scallions, thyme, garlic, and 1 teaspoon pepper. Stir well.
• Once the timer goes off, flip the chicken over and pour the lemon garlic sauce over the top. Place back in the oven for 10 minutes.
• Once the chicken has cooked through, remove from the oven and serve warm with extra pan sauce.

POULET ROTI (ROAST CHICKEN FRENCH-STYLE)

Steps:

• Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.
• Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.
• Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.
• Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.
• Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.
• Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).
• Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.
• Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

FRENCH HERB ROASTED CHICKEN BREASTS

Steps:

• Emulsify all marinade ingredients by whisking in a bowl.
• Pour over chicken breasts and seal in a thick zipper bag or airtight container.
• Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.
• Remove chicken from refridgerator 10 minutes prior to roasting.
• Heat oven to 350 degrees.
• Remove chicken from container/bag and place on a parchment lined roasting pan.
• Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.
• Serve immediately.

HERB-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
• Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

FRENCH HERB ROASTED CHICKEN

Steps:

• Wash and dry your bird, place in a roasting pan.
• Mix all the seasonings in a small dish.
• Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
• With any seasonings left, sprinkle them inside the chicken cavity.
• Quarter a lemon and stuff inside the chicken. (optional).
• Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
• If it starts to look overly brown, tent a piece of foil over it.
• The drippings reduce nicely for gravy.

CHICKEN BREASTS WITH HERB BASTING SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
• Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
• Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

HERB-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Combine garlic, rosemary & thyme in small bowl.
• Arrange chicken skin side up in large roasting or baking pan and sprinkle with salt and pepper. Rub with garlic mixture and drizzle with olive oil.
• Pour wine into bottom of pan and bake until cooked through, about 30 minutes. Remove from oven and transfer to broiler pan.
• Preheat broiler and broil chicken until skin browns, about 3 minutes. Serve.

HERB-ROAST CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the pancetta in a heavy-based frying pan and gently fry until crisp - if you start the pancetta slowly from a cold pan you shouldn't need to add oil. Lift out with a slotted spoon and set aside. Add shallots to the pan, there should be some pancetta fat left, then fry for 10-15 mins until golden and starting to soften. Tip the shallots into your largest roasting tin.
• Rub the olive oil over both chickens, season well with salt and pepper, then snuggle the chickens into the tin. Roast for 1 hr 20 mins until golden and cooked through. To check they're cooked, pierce the thighs through to the bone - the juices should run clear. Lift the chickens onto a plate or another tin, cover with foil and rest while you finish the veg.
• Put the roasting tin directly on the hob and stir in the stock. Bubble for a few mins, scraping up any stuck bits, then stir in the peas, pancetta and most of the chopped tarragon. Bubble for a few mins more until the peas are cooked, then season and sit the chickens back on top, or transfer everything to a serving dish if you want a smarter presentation. Scatter the chickens with the remaining tarragon, and serve with potatoes - mashed, jacket or roasted, or boiled new potatoes.