FlavorBomb Chicken

The Best Roast Chicken I Have Made so Far

I write this as I sit and actively plan when I am making this chicken again. It might actually be tonight. I have made a LOT of roast chickens lately and have dutifully documented them for you all. While many of them have been very good, I have come to realize that what I want in a roast chicken is a lot of flavor. Not just the simple roast chicken flavor but all the extras. I love this recipe as it can be adapted easily to the seasons. In the warmer months I am going to have parsley, dill, oregano, tarragon and lemon zest and maybe even some fennel tops. In the Winter months I am going with thyme, sage, rosemary, tarragon and maybe even some nutmeg in there. You can mix and match these herbs to your heart’s delight. The recipe outlined below is a mix of the soft and hard herbs and is a wonderful place to start.

I served these with roast fennel and potato that get soft and golden at the same time and soak up all the creamy chicken flavors. This is one of those dishes where all the plates are clean after. Kids and adults both loved it.

Serves 4-6 people

Ingredients: