Herb-Roasted Chicken

Summer / Fall / Winter / Spring / Canola Oil / Cook / LouAna / Main Dish /


This savory dish sets the mood for a cozy night at home.


1 1/2 hours


Serves: 4


1 (4 lbs.) whole roasting chicken
2 1/2 tablespoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup LouAna® Canola Oil, divided
1/2 small onion, peeled and cut into 4 wedges
3 large garlic bulbs, cut in half horizontally


Preheat oven to 450°F.

Remove giblets and neck from chicken; freeze for future use.

Combine sage, rosemary, thyme, salt, and pepper, stirring well. Measure out 2 teaspoons herb mixture; set aside.

Combine remaining herb mixture and 1 1/2 tablespoons LouAna Canola Oil, stirring well. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub herb and oil mixture under loosened skin and rub over breast and drumsticks. Lift wing tips up and over back; tuck under.

Rub 2 tablespoons LouAna Canola Oil over outside skin of chicken. Place chicken, breast side up, on a rack in a roasting pan. Roast at 450°F for 20 minutes.

Reduce oven temperature to 350°F.

Toss reserved herb mixture and remaining oil with garlic bulbs. Add garlic bulbs to roasting pan.

Roast an additional 30 minutes at 350°F, basting with pan juices after 20 minutes.

Cook an additional 10 minutes or until a thermometer inserted in the meaty part of the thigh registers 165ºF. Remove chicken from pan; let stand 15 minutes before serving.


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