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Herb Roasted Chicken

May 26, 2020 · Speshyl · Leave a Comment

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This post contains affiliate links.

Roasted chickens are one of my favorite weeknight main courses. They are very low effort and usually produce enough for left overs. Other than marinating, there is not much work that goes into creating a beautifully roasted chicken besides watching and waiting. In this recipe, I’m going to explain how to spatchcock a whole chicken (video tutorial can be found below), and marinate it resulting in even cooking, juicy meat, and crispy skin.

Spatchcocking the Chicken

To “spatchcock” means to remove the backbone of the chicken. Why do we remove the backbone? For an all around better roast. Cutting out the backbone helps the chicken cook more quickly and more evenly. I highly suggest investing in a pair of kitchen shears/scissors, as it will make this process very easy. You can find them pretty much anywhere, from Target to Amazon. I have a pair from the brand Cuisanart, which I love.

Herb Roasted Chicken
Herb Roasted Chicken

Herb Marinade

I used Sofrito to marinate this roasted chicken, however this recipe will work with any herb, onion, garlic, and bell pepper mixture. The addition of juice from an orange and a lemon helps tremendously. You can fin the full recipe for my Sofrito, here. Be sure to try and avoid getting marinade on top of the skin, as it will burn when in the oven. Keep the marinade mixture under the skin and on the underside of the chicken.

Herb Roasted Chicken
Herb Roasted Chicken

Chill Time

The time the chicken spends in the refrigerator, is the time you’re giving the marinade to penetrate the meat and the skin to dry out. The skin drying out is an important part of creating crispy skin while the chicken is roasting.

Herb Roasted Chicken
Herb Roasted Chicken

Time to Roast!

When removing from the refrigerator, let the chicken come to room temp before putting it into the preheated oven. This also helps the chicken cook evenly.

It took me a total of 1 hour and 15 minutes to roast this chicken, with the breasts reading 165F degrees, and the thighs reaching 180F degrees. A meat thermometer and an oven thermometer will become your best friends in the kitchen. I use my oven thermometer to get a proper reading on my oven’s actual temperature. Most ovens read a couple degrees off. For example, when I put my oven on 350F degrees, it may read 300F-320F degrees, so I rely heavily on an oven thermometer. I also rely on a meat thermometer so I can know exactly when to remove the chicken from the oven. Chicken is safe to eat at an internal temperature of 165F degrees. Although breast are perfect at this temperature & overcooked and dried out if cooked above this temperature, dark meat/thighs are way more forgiving. I actually prefer my dark meat at a higher temperature because it becomes more tender and starts to fall off of the bone.

Herb Roasted Chicken
Herb Roasted Chicken served with Arroz con Gandules & Avocado
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Herb Roasted Chicken

Herb Roasted Chicken


  • Author: Speshyl Smith
  • Total Time: 3 hours and 5 minutes
  • Yield: Serves 6-8 1x
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Description

This easy Herb Roasted Chicken is spatchcocked for more even cooking. The meat is juicy, the skin is crispy, and the herb and citrus filled marinade lends a ton of flavor.


Ingredients

Scale
  • 5–6 lb whole chicken
  • 6 tablespoons sofrito
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt (Diamond Crystal)
  • ground black pepper
  • kosher salt, to season the skin

Instructions

  • Start off by spatchcocking the chicken, pressing the breast bone down (cutting out the backbone & making it flat so that it roasts evenly, shown in the video above) & cleaning off all of the extra fat and organs that might still be inside the chicken.
  • Mix the sofrito, salt, olive oil and some ground black pepper in a bowl. Rub this entire mixture under the skin of the chicken, being careful no to get any on top of the skin. Flip the chicken over and rub some of the mixture on the flesh side.
  • Flip the chicken back over and pat the skin dry with paper towels, then season the skin with just salt and pepper. Other spices will burn in the oven on high heat.
  • Place the chicken on a bakers rack on a baking sheet & let it marinate in the refrigerator for an hour minimum, and up to overnight.
  • After marinating, remove the chicken  from the refrigerator and let it sit at room temperature for an hour. This helps with more even and quicker cooking.
  • Preheat oven to 400F degrees.
  • Blot excess moisture from the skin of the chicken with a paper towel and drizzle a little olive oil on top for browning. Put the chicken in the oven for and hour and fifteen minutes, or until the thickest part of the breast reads 165F degrees.
  • Remove the chicken from the oven and wait at least 10 minutes before carving. Enjoy!
  • Prep Time: 1 hour and 50 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: Poultry
  • Method: Roasting

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We closed out Virgo season by celebrating my favor We closed out Virgo season by celebrating my favorite Virgo, my big sister @chloes_charms 😍💕 A Renaissance Tour themed cake was absolutely necessary! I think my favorite part of the process was painting the entire thing with silver luster dust 🪩 

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My twin Godsons turned 6 months, so it’s only ri My twin Godsons turned 6 months, so it’s only right that I went all out for their half birthday cake 🥹 Their theme was “Halfway Around The Sun” & @sophisticated_shay requested a galaxy cake!

This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

Although my craft & profession is savory food, I love to dibble & dabble in pastry, and learn new techniques 🤗

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Oh what a year it’s been! 🌹 Thank you so much Oh what a year it’s been! 🌹 Thank you so much to Alaina & Derrick Rose for supporting & trusting my small business; allowing me into their home to cook for their family over the past year. It has been such an amazing experience! I can’t wait to see what’s next!

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉.

Kept the party going by seeing the Queen herself on Sunday 🥳

#beygood #blackparade #blackparaderoute #personalchef #privatechef #nycprivatechef #blackbusinessowner #womanownedbusiness #womanownedsmallbusiness #smallblackbusiness #blackchefs #blackchefsnetwork #thedailyspeshyl
This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

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Visiting Rio De Janeiro has been my dream since I Visiting Rio De Janeiro has been my dream since I was 10 years old & I saw the debut of Snoop Doggs “Beautiful” video. When by best friend decided to celebrate her 30th birthday there, I was stoked!!!! We brought in her birthday in the most magical way, with treks to see Christ the Redeemer (did you know it’s one of the 7 wonders of the world?!) & Escadaria Selarón (the famous colorful stairs). I can definitely say this was the trip of a lifetime 🥹💕

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Baby, talk about feeling seen!! @tatianabychefkwam Baby, talk about feeling seen!! @tatianabychefkwame @chefkwameonwuachi is everything reviews say it is, and then some! I felt like I was represented in every dish: An Afro-Caribbean-Latina born and raised in the Bronx, NY! This is some of the most delicious food I’ve had in a long time & I can’t wait to go back. Something I’m striving for as a chef is being able to tell my story through food & sharing that with everyone I come across and am able to work with, so this meal definitely left me inspired.

Here’s what we ate:
• Hamachi Escovitch
• Curried Goat Patties
• Truffle Chopped Cheese
• Braised Oxtails
• Brown Stew Red Snapper
• Drink: Nutcracker (& another that I forgot the name of)

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This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables
It’s my birthday 🥳 🎈& yes… I did make my It’s my birthday 🥳 🎈& yes… I did make my own cake 😌
Hey @bobbyflay, next time we meet, we’ll be comp Hey @bobbyflay, next time we meet, we’ll be competing 😌

#thedailyspeshyl #beatbobbyflay #competitionwhyyesiwouldlovesome #coolexperience #foodnetworkfaves
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#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife
We’re back! After a week off, I was excited to g We’re back! After a week off, I was excited to get back into the kitchen 🤗

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#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
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