Roast Chicken in Herb Bread Recipe

1      Reviews by:    Vivian Ryland   Roast Chicken in Herb Bread Recipe roasts a whole frying chicken basted with butter, olive oil, lemon juice and garlic then serves inside a freshly baked loaf of Herb Break to create this roasted chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:6 Nutrition facts:828 calories20.0 grams fat Print Preview Rate This Recipe Prep Time:   2 Hours 55 Minutes Cook Time:   4 Hours 25 Minutes Total Time:   7 Hours 15 Minutes

INGREDIENTS

• 1 whole frying chicken (3 to 3 1/2 lbs)
• 3 tablespoons butter or margarine
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced or pressed
• 1 loaf Herb Bread (search recipes)

DIRECTIONS

• Bake one loaf of Herb Bread.
• Remove chicken giblets (reserve, if you wish, for another use) and pull off and discard excess fat. In a small pan over medium heat, melt butter with olive oil, lemon juice, and garlic; bring to a boil and let boil for 2 minutes. Remove from heat. Brush chicken, inside and out, with butter mixture (reserve 2 to 3 tablespoons).
• Preheat oven to 375° F. Place chicken on a rack in a shallow pan with wings tucked under and legs skewered or tied together. Roast, uncovered, until chicken is well browned and a leg moves freely when wiggled (about 1 hour and 30 minutes).
• While chicken roasts, use a serrated knife to cut off top of loaf. With a curved knife, cut around edge to remove inside of bread (leave about a 3/4-inch-thick crust). Reserve removed bread; use to make poultry stuffing or bread crumbs. Cut away some of the soft bread on underside of top of loaf. Brush inside of loaf (upper and lower parts) with reserved butter, oil, and garlic mixture.
• Replace top and place loaf on a baking sheet in oven with chicken during last 15 minutes it roasts. To serve, place chicken inside loaf. Replace top of loaf or stand it at a jaunty angle beside loaf and serve on a wooden board.

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