This savory blend of natural herbs are used to enhance flavor. Poultry seasoning is best for chicken, turkey, and or quail, but it can be used for other proteins. Herbs included are sage, thyme, fennel seed, marjoram, and rosemary. Additional seasonings are granulated garlic, onion powder, cumin, and lemon juice powder.
Herb Roasted Chicken and Roasted Vegetables
Ingredients Measurements
Whole chicken 5 lbs.
Poultry Seasoning 3 tbsp.
Kosher salt 2 tbsp.
Garlic, minced 2 ea.
Olive oil ¼ C
Lemon Juice 3 tbsp.
Potato, medium dice 2 ea.
Sage 3 sprigs
Thyme, 5 sprigs
Rosemary 3 sprigs
Onion, cut into quarters 2 each
Carrots, medium dice 2 each
Directions
Preheat oven to 350 ℉. Clean the whole chicken with lemon juice and cold fresh water. Set aside in a large bowl.
Cut the garlic, potatoes, onion, carrots to the specified sizes. Set aside.
In a small bowl add olive oil, minced garlic and Chef Joy’s Poultry Seasoning. Mix together until fully combined.
In a roasting pan, add potatoes, onions, and carrots to the bottom of the pan. This base will serve as a bed to the chicken.
Pat the chicken dry with paper towels. Then drizzle the olive oil mixture, and salt, being sure to fully season the chicken.
Bouquet garni: With butcher twine tie together rosemary, sage, thyme. Stuff this bundle of herbs into the cavity of the chicken. Along with half a lemon.
Bake in the oven for an hour and a half or until internal temperature reaches 165℉.
Allow to cool for 10 to 15 minutes.