{"id":798,"date":"2020-10-25T02:44:23","date_gmt":"2020-10-25T02:44:23","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=798"},"modified":"2023-03-20T03:17:04","modified_gmt":"2023-03-20T03:17:04","slug":"roasted-chicken-with-herbs","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/roasted-chicken-with-herbs\/","title":{"rendered":"Roast Chicken"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<ul>\n<li>Whole chicken<\/li>\n<li>1 onion, roughly chopped<\/li>\n<li>2 carrots, roughly chopped<\/li>\n<li>6 cloves garlic, crushed<\/li>\n<li>4tbsp butter, cut into slices<\/li>\n<li>1 or 2 bunches of herbs (marjoram, rosemary, thyme, sage, etc.)<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Preheat oven to 375F.<\/li>\n<li>Place the onions and carrots on the bottom of a Dutch oven.<\/li>\n<li>Rinse the chicken inside and out, then pat dry with a paper towel.<\/li>\n<li>Cover the inside with coarse salt, then toss in some garlic and a bunch of herbs.<\/li>\n<li>Chop some of the herbs finely until you have 1-2 tbsp, then combine with the butter.<\/li>\n<li>Slide your fingers between the skin and the meat of the chicken all around the breast, sides, and legs, using your fingers to tear the connective fascia.<\/li>\n<li>Use about 3\/4 of the butter and distribute under the skin.<\/li>\n<li>Place the chicken on top of the onions and carrots.<\/li>\n<li>Microwave remaining butter for a few seconds until starting to melt, then baste the skin with butter.<\/li>\n<li>Place the Dutch oven in the oven and cook until the thickest part of the thigh is 165F.\u00a0 (About 20 minutes\/lb.)\u00a0 Doesn&#8217;t need a cover.<\/li>\n<li>Rest for 10-20m before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>How to roast a chicken.<\/p>\n","protected":false},"author":1,"featured_media":893,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,29,42],"tags":[50],"class_list":["post-798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-progress-testing","category-main-course","category-needs-pic","tag-chicken"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=798"}],"version-history":[{"count":5,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/798\/revisions"}],"predecessor-version":[{"id":894,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/798\/revisions\/894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media\/893"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}