I need some ideas for herb roasted chicken

Reads 1577 • Replies 15 • Started Monday, June 25, 2012 9:44:09 PM CT

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Message billk beers 353 º places 60 º 21:44 Mon 6/25/2012 (all with EV olive oil on first) Have tried: Basil & oregano, salt & pepper Thyme, salt & pepper Rosemary, salt & pepper Have some Herbs de Provence I haven’t tried yet. Does anything with sage work?
Message billk beers 353 º places 60 º 21:46 Mon 6/25/2012 no lemon please
Message fly P beers 1490 º places 271 º 22:08 Mon 6/25/2012 garlic, more garlic, enough garlic to offend
Message billk beers 353 º places 60 º 22:21 Mon 6/25/2012 but of course, onion too.

Message brewolf beers 169 º places 16 º 22:30 Mon 6/25/2012 cinnamon and ground chili pepper/powder ... no joke chicken rub base: * 1 tbsp ground cinnamon * ½ tsp nutmeg * 1 tsp chili powder * 1 tsp coriander * ½ tsp cardamom * 1 tsp garlic powder * 1 tsp kosher salt or sea salt * 1 tsp freshly ground pepper * 1 tsp brown sugar add or omit items as to your preference
Message ALLOVATE P beers 3844 º places 111 º 01:15 Tue 6/26/2012 Sage is a great accompaniment to chicken as long as you keep it simple. You can make a simple stuffing with clarified butter, chopped sage, garlic, rosemary and thyme, salt and pepper and course bread crumbs. Also slide a few leaves of sage, butter and a few bruised cloves of garlic under the skin of the breast of the chicken. Be cautious though, sage is overpowering!
Message billk beers 353 º places 60 º 01:19 Tue 6/26/2012 sage, rosemary, and thyme. sounds like a song but a good combination to try. thanks for the other suggestion too.
Message jimmie65 beers 330 º places 29 º 06:28 Tue 6/26/2012 I was going to suggest something similar to brewolf’s blend - a little sweetness and some hot spice work well on chicken. I like Allovate’s suggestion, but I might skip the chopped sage in the stuffing and just go with the sage under the skin - fresh sage can be very strong.

Message OmegaX beers 1383 º places 21 º 06:47 Tue 6/26/2012 I usually make a mix of herbs in the blender with some garlic and olive oil. Any herb combos will work, but as most suggest, rosemary works great. I usually put half a cup (maybe less?) of olive oil plus rosemary, thyme, and some broad leafed herb (usually cilantro [yeah, it works well]), or flat leaf parsley/basil just for substance. Add a 2 cloves of garlic and some salt and pepper with a dash of crushed red pepper or a fresh chili and you have a winner. Just cover that mother with the herb slurry, inside and out, pop it in the oven and you’re good to go. Easy and delicious. Pretty much chicken Provencal.
Message redlem beers 1308 º places 77 º 11:11 Tue 6/26/2012 Tarragon, butter (or any similar product), garlic (optional), S&P. Rub under the skin of the breast and thighs. Tarragon has a slight anise flavor goes great with chicken. Put the olive oil on the outside skin to crisp it up. I personally prefer just thighs as they are more forgiving, have more flavor, and I will Buffalo half of them and herb the other half.
Message drfabulous beers 15589 º places 239 º 11:14 Tue 6/26/2012 2 day brine in salt and brown sugar. Then the herbs can be blended with butter and rubbed all over. Also get butter under the skin of the bird. Roast at 450 for 75 min. Throw potatoes in the pan with the bird, and you get awesome roasted potatoes. Throw carrots, garlic and onion as well and you can scoop them out and all the fat and juice and make a sauce when the bird is done.