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Garlic-Herb Roasted Chicken by marie burnett serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Whole chicken with garlic and herbs roasting in and on it.

Ingredients:

1 ea

roasting chicken (4 to 5 lb)

2 tsp

minced fresh parsley

2 tsp

rosemary

2 tsp

sage

2 tsp

thyme

3/4 tsp

salt

1/4 tsp

pepper

20 ea

garlic cloves, peeled and sliced

1 ea

medium lemon, halved

1 ea

large whole garlic bulb

1 ea

sprig fresh parsley

1 ea

sprig rosemary

1 ea

sprig sage

1 ea

sprig thyme

Directions:

With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt, and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.

Remove papery outer skin form whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string.

Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.

Bake, uncovered, at 350 for 1-1/2 to 1-3/4 hours or until chicken juices run clear and a meat thermometer reads 180 (cover loosely with foil if browning too quickly). Baste with pan drippings if desired.

Cover and let stand 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving.

Categories:

Main Dishes