Project Description

– Roasted Herb and Crispy Parmesan Chicken –

Ingredients

  • 4-5 large sprigs of fresh thyme
  • 4-5 large sprigs of fresh rosemary
  • Salt and freshly ground black pepper
  • 1 lemon, cut into 4 wedges
  • 1 medium onion, cut into 6 wedges
  • 1 head garlic, cut in half crosswise through the center
  • 2 medium carrots, thinly sliced
  • 1 Katies Best whole chicken
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan
Cook Time: 45min

Cooking Instructions

  1. Mince 1 teaspoon of fresh thyme, and save the rest of the whole sprigs for garnish. Do the same with the rosemary. Combine the 1 teaspoon minced thyme, 1 teaspoon minced rosemary, 1 tablespoon salt, and 1/4 teaspoon pepper in a small bowl. In a large baking dish, place the remaining whole herb sprigs with the lemons, onions, garlic, and carrots.
  2. Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press down in the center of the breast to flatten. Cover both sides of the chicken with the herb mixture. Place the chicken in the baking dish on top of the veggies and herbs, tuck the wing tips under, and let sit at room temperature for about an hour.
  3. Once ready, preheat the oven to 425 degrees. Drizzle the chicken with olive oil and sprinkle generously with Parmesan. Roast until chicken is completely cooked through, about 45 minutes. If you are not sure, insert a thermometer into a thigh and ensure the temperature is at least 165 degrees F. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

Ingredients

  • 4-5 large sprigs of fresh thyme
  • 4-5 large sprigs of fresh rosemary
  • Salt and freshly ground black pepper
  • 1 lemon, cut into 4 wedges
  • 1 medium onion, cut into 6 wedges
  • 1 head garlic, cut in half crosswise through the center
  • 2 medium carrots, thinly sliced
  • 1 Katies Best whole chicken
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan
Cook Time: 45min

Cooking Instructions

  1. Mince 1 teaspoon of fresh thyme, and save the rest of the whole sprigs for garnish. Do the same with the rosemary. Combine the 1 teaspoon minced thyme, 1 teaspoon minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. In a large baking dish, place the remaining whole herb sprigs with the lemons, onions, garlic and carrots.
  2. Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press down in the center of the breast to flatten. Cover both sides of the chicken with the herb mixture. Place the chicken in the baking dish on top of the veggies and herbs, tuck the wing tips under, and let sit at room temperature for about an hour.
  3. Once ready, preheat the oven to 425 degrees. Drizzle the chicken with olive oil and sprinkle generously with Parmesan. Roast until chicken is completely cooked through, about 45 minutes. If you are not sure, insert a thermometer into a thigh and ensure the temperature is at least 165 degrees F. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours