Herby Roasted Chicken

recipe

Herby Roasted Chicken

by Brava Chef Annie

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

This Herby Roasted Chicken is a delicious way to switch up a classic roasted chicken. It comes together with a simple marinade of chopped fresh thyme, fresh rosemary, extra virgin olive oil, and salt. If you have a lemon on hand, use a microplane grater to zest it and add it to the marinade for a welcome fresh flavor to this savory recipe. This herby marinade also works well with a spatchcock or butterflied chicken. If you go that route, select “spatchcock chicken” on your Brava and follow the marinade recipe below.

Ingredients

  • 1.0 count 3½ - 4½ lb chicken
  • 2.0 teaspoons fresh thyme, finely chopped
  • 2.0 teaspoons fresh rosemary, finely chopped
  • 1¾ teaspoons kosher salt
  • 4 tablespoons olive oil
  • Optional: zest of 1 small lemon, lemon wedges for serving
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava metal tray

Brava TempSensor (optional)

small mixing bowl

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Kid Friendly
  • Whole30®
  • American
  • Californian
  • Chicken
  • Dairy Free
  • Fall
  • Gluten Free
  • Italian
  • Keto
  • Mediterranean
  • Metal Tray
  • Other Meats
  • Paleo
  • Recipes
  • Spring
  • Summer
  • Weekend
  • Weeknight
  • Winter
  • Year Round

Instructions

  1. 1

    Prep the herb mixture

    • In small bowl, mix thyme, rosemary, kosher salt, olive oil, and lemon zest if using.
  2. 2

    Prep the chicken

    • Using your hands, rub herb mixture all over chicken to evenly coat it, being sure to get some of the marinade under the skin.
    • Place chicken, skin side up, on the Brava Metal Tray, with the breast side pointing towards the left, and the legs pointing towards the right side of tray.
  3. 3

    Cook chicken

    • Select “Herby Roasted Chicken” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through thickest part of chicken breast towards breastbone. It’s okay if TempSensor tip touches breastbone.
    • Note: If using the Time-Based Cook option, you will not need to use the TempSensor.
    • Slide metal tray into bottom shelf, press green button to begin cooking.
  4. 4

    Finish & serve

    • When chicken is done, carve on large cutting board and transfer to platter for serving.
    • Serve with freshly cracked black pepper and lemon wedges if desired.