Chicken, Herb Roasted-1

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4.2 ozElementaryN/AElementary1
Secondary6.7 ozSecondaryN/ASecondary1
Recipe Total Yield
Weight30.19 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken, 8-Cut Cooked thaw, see method30 lb30 lb
Rosemary, Freshleaves chopped6.4 oz1 C
Parsley, Dried0.73 oz1 C
Salt, Kosher1.77 oz3 Tbsp
Black Pepper, Ground0.24 oz1 Tbsp


  1. Defrost chicken under refrigeration for 2 days prior to cooking.
  2. Combine rosemary, parsley, salt and pepper to make seasoning mix.
  3. Sort all chicken by parts.
  4. Toss in batches separated by part type in seasoning mix.
  5. Place in parchment-lined 2.5-inch hotel pans to cook.
  6. Pieces per hotel pan: Wings - 20 Legs - 24 Thighs - 15 Breasts - 12
  7. Cook only same type of pieces together for even cooking
  8. Cover pan tightly with parchment and foil and place in a preheated oven.
  9. Roast chicken in a 350 degree oven until it reaches an internal temperature of 165 degrees (45-60 minutes).
  10. Using an instant read thermometer, test more than one piece per tray.
  11. Hold hot for service according to HACCP SOP.
  12. Elementary serving = 1/2 breast or 1 thigh or 1 leg and 1 wing or 2 wings Secondary serving = 1 breast or 1 leg and 1 thigh or 1 leg and 2 wings

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:6
Elementary Portions Per Pan:19
Secondary Portions Per Pan:12
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs
Elementary Cost per Serving:$0.58
Secondary Cost per Serving:$0.92