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This brings us to the question, what herbs go with roast chicken? Usually, roasted chicken is prepared with herbs referred to as ‘poultry herbs,’ a trio combination of rosemary, thyme, and sage.
Sage is typically used in dressing and soups, making it a natural accompaniment to all sorts of chicken dishes. It can either be stuffed inside the chicken or used as an herb rub.
Garlic is sometimes referred to as a vegetable, but it’s actually an herb and quite a versatile one at that. Garlic can be used as an herb rub on roasted chicken to keep it from getting too dry.
Remember that the herbs used for roasted chicken are not limited to the ones mentioned here. Explore your creativity by trying different spices and herbs on your chicken for a unique tasting roasted chicken.
If you are a fan of simple dishes, then you will love our herb-roasted chicken recipe. Within 5-10 minutes, your nice and moist roasted chicken is ready to be consumed.
There is no more perfect dinner than a simple roast chicken, especially one crusted with herbs like thyme, sage, parsley, and rosemary. Warm and homey, impressive yet uncomplicated, roast chicken works as Sunday dinner with guests, or as a make-ahead midweek meal.
Herbes de Provence may sound, well, foreign (because it is), but it is simply a widely-available dried herb blend featuring some combination of thyme, marjoram, rosemary, fennel seed, lavender, and savory available at almost any grocery store.
This recipe — like all good roast chicken recipes — should be brined between eight and (ideally) 24 to 48 hours in advance. Coat the roast chicken in a generous amount of salt, then give it time to penetrate deep into the meat.
Brining dries out the skin, which will make it nice and crispy brown. Brining also makes the meat tender and flavorful. Plus, your work is already finished by the time you’re ready to put it in the oven.
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