A simple roast chicken recipe, especially a herb roasted chicken, is all you need for a tasty Sunday supper or low carb meal prep for the week. Preheat oven to 350 degrees F and position rack to the middle of the oven.
Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt. ” Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
” Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7. Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves. Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently.
Preheat oven to 350 degrees F and position rack to the middle of the oven. Remove the giblets, neck, gizzards and any other goodies from the cavity of the chicken. Rinse under a slow stream of water (to minimize splashing) and dry the chicken well, inside and out, with paper towels. Place the softened butter in a small bowl.