Creative Culinary Solutions

Herb-Rub Roasted Chicken with Pan Jus

Name: Herb-Rub Roasted Chicken with Pan Jus
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 portions
Ingredients: 80–100 g of LUDA Condiment Mix for Meat Condiment Mix for Meat1 L of water3 whole chickens or 10 chicken portions (bone-in or boneless)50 mL of vegetable oil1 kg of onions, quartered500 g of carrots, chopped500 g of celery, chopped10 g of thyme

Serving suggestion: Ideal for cafeteria roast chicken plates or catering trays.

Difficulty:	6/20
Yield serving:	10 portions
Preparation time:	15 minutes
Cooking time:	60 minutes

Difficulty

6/20

Yield serving

10 portions

Preparation time

15 minutes

Cooking time

60 minutes

Ingredients

80–100 g of LUDA Condiment Mix for Meat Condiment Mix for Meat
1 L of water
3 whole chickens or 10 chicken portions (bone-in or boneless)
50 mL of vegetable oil
1 kg of onions, quartered
500 g of carrots, chopped
500 g of celery, chopped
10 g of thyme

Preparation

Rub chicken evenly with vegetable oil on all sides
Season generously with LUDA condiment mix for meat, coating thoroughly
Place chicken on roasting trays with quartered onions, chopped carrots, and celery
Scatter thyme throughout the tray
Roast at 180°C (350°F) until fully cooked and golden, approximately 45–60 minutes depending on chicken size
Remove cooked chicken from tray and rest for 5–10 minutes
Deglaze roasting tray with water or chicken stock, scraping up browned bits
Simmer pan juices briefly over medium heat for 2–3 minutes to create a light pan jus
Strain jus if desired and serve alongside chicken
Serve chicken with roasted vegetables and pan jus