Roasted Chicken with Herb Sauce A Burst of Flavors

Today, we’re going to learn how to make a herb sauce chicken. Take pen and paper to write down all the ingredients and follow the instructions.

How to make roast chicken with herb sauce

Make this delicious and easy recipe for roast chicken with herb sauce today. Remember that we’re going to start by listing all the ingredients, so start by separating all the ingredients and then the complete recipe.

Ingredients:

1 whole chicken (approximately 1.5 kg)
4 cloves of garlic, minced
Juice of 1 lemon
2 tablespoons of olive oil
Salt and black pepper to taste
1 cup of chicken broth (or water)
Fresh herbs (rosemary, thyme, parsley) to taste
2 tablespoons of melted butter

Instructions:

Begin by cleaning and washing the chicken thoroughly, inside and out. Then, make some cuts in the chicken skin to help absorb the seasonings.

Tip: For a juicier meat, you can let the chicken marinate in the refrigerator for a few hours or even overnight.

In a small bowl, mix the minced garlic, lemon juice, olive oil, salt, black pepper, and chopped fresh herbs. This mixture will be our delicious herb sauce.

Spread the herb sauce over the chicken, making sure to cover all corners and crevices. Gently massage to ensure the seasonings penetrate the meat.

Tip: Use your hands to ensure the chicken is well seasoned on all sides.

Preheat the oven to 200°C (400°F). In a large baking dish, place the seasoned chicken and pour the chicken broth (or water) into the bottom of the dish. This will help keep the chicken moist during cooking.

Drizzle the melted butter over the chicken, ensuring it is well coated. This will help give the chicken a golden, crispy skin.

Place the chicken in the preheated oven and roast for about 1 hour and 30 minutes, or until the skin is golden and crispy, and the meat is cooked through. During cooking, baste the chicken occasionally with the juices from the baking dish to keep it juicy.

After removing the chicken from the oven, let it rest for a few minutes before carving and serving. This allows the juices to redistribute in the meat, making it even juicier and more flavorful.