I have a whole chicken to bake for dinner. I want to use herbs from my garden. How should I prepare it?

I have rosemary, oregano, cilantro, parsley, pineapple sage, basil.



I don't have to use all the herbs, but at least one of them. How do I turn this into delicious herby baked chicken? :)
I have a whole chicken to bake for dinner. I want to use herbs from my garden. How should I prepare it?
Well, the rosemary %26amp; sage %26amp; parsley are pretty classic for chicken. I wouldn't use the others. Just grind the herbs with some olive oil and then rub the mixture onto the bird. Salt %26amp; pepper (or lemon pepper)



Do some roasted rosemary potatoes for a side.
Reply:Wash your chicken and pat dry. Mix chopped rosemary with butter and lemon zest. Stuff under skin of breast and as much on the legs as you can. In cavity, place rosemary sprigs, quartered lemons, and onion. Season liberally with kosher salt and pepper. Baste with a mixture of white wine or lemon juice, garlic, salt and pepper. Cover and bake for 1 to 11/2 hours, basting every 30 minutes. During last 30 minutes, remove cover and let skin brown.
Reply:Hmm lets see do you have a lemon, lime or orange? If you have one of the 3 cut in to quarters and use that as part of your flavoring for inside the bird. Take the Basil leaves and insert them just under the skin of the bird as many as you can fit, it will give it such a nice flavor. Rosemary works with the citrus inside the bird too. Also use the citrus your using to flavor the oil or butter you rub on the skin of the bird to brown and crisp the skin. Parsley is great for the fat rub too. Bake as you will and enjoy. Its to hot here for me to bake or I would be doing the same thing.
Reply:Sage and Onion Stuffing

This is a classic stuffing for use with chicken, pork, duck or goose.

Ingredients

225 Gram Onions, quartered (8 oz)

100 Gram Fresh breadcrumbs (3 1/2 oz)

3 Tablespoons sage

Salt and freshly ground pepper

25 Gram Butter, melted (1 oz)

Milk

Method

Makes about 400g (14 oz)



Cook the onions in boiling water until tender. Drain and chop finely.



Mix with breadcrumbs, sage and seasoning.



Bind loosely with melted butter and milk. Use as required.
Reply:the basics when roasting:



keep the chicken off the solid pan (a roasting rack or carrots/potatoes under the chicken, or aluminum foil crunched together to life the chicken off the pan)



a liquid fat to keep flavor and skin moist (some people use butter, others use olive oil) It doesn't take very much; for a chicken about 3 tbsp will prolly do it



a 1/2 cup of liquid - it could be broth, wine (for max flavor) or water, or juice...up to you.



then coat in your fresh herbs of choice! I, personally love cilantro with lime juice and olive oil.



another that I've used is rosemary with cider vinegar and olive oil, with onions and carrots; and a tad of garlic powder,



there's always loads of good advice and a great ingredient search feature at the link below
Reply:Wash chicken well and drain. Put a little olive oil on chicken and rub all over, add crushed garlic and rub in, then sprinkle paprika, and rosemary..pepper %26amp; salt. In the cavity of the chicken add an apple. Preheat oven to 375 degrees. Place chicken on a baking dish or pan add apple juice and white wine. Bake for about 1 1/2 hours. Delicious.
Reply:chop all of the herbs up really finely and then add that to some butter so u have an herb butter and then rub that all over the chicken (breat, legs, wings, etc.) and also under teh breast skin a little so that it gets into the meat and thennn bake the chicken...the taste will be amazing and the chicken will be nice and golden brown frmo the butter also
Reply:Mmm. If it were me I would fill the cavity with the rosemary and sage, lightly oil and rub the outside with the sage oregano and basil (all minced of course) and a little salt and pepper.
Reply:cook it in a dutch oven and stuff it with veggies and bread (homemade stuffing) cover it with items from your garden for flavor and seasoning. make up some gravy and corn or green beans for a side and add a glass of milk.
Reply:wash and pat dry chicken,

brush inside with evoo or melted butter, place herbs in the cavity....and then lay some just under the skin in several places...the more the more flavorful.............
Reply:I'd put it in the crock pot so it can stew in all that herby flavor.

Maybe with rice or pasta and some veggies.



Yum!