What's Cooking with Jean
Wednesday, August 01, 2007 Herb-Roasted Chicken

If you're trying to use your money wisely, buying chickens whole is the way to go. The most bang for your buck, and I think you gain a lot of flavor. *A few of my friends don't prefer ever picking anything off of the bone; hence, this recipe is NOT for those friends!

This recipe could easily be doubled (or tripled) if you wanted to bake a few chickens at the same time, pick all the meat off and then freeze or refrigerate the chicken for later use in quesadillas, casseroles, or stuffed shells like I'm making tonight!

6 tbsp. olive oil
2 tsp. poultry seasoning
2 tsp. freshly chopped sage
2 tsp. freshly chopped basil
2 tsp. freshly chopped rosemary
2 tsp. freshly chopped thyme
2 tsp. fresh minced garlic
1 tsp. kosher salt
1 tsp. pepper

1 whole chicken

Stir together first set of ingredients.

Rinse chicken, removing any extra "parts" (ex: giblets) and discard. Pat chicken dry.
Loosen the skin of the chicken (do not detach) and use rub about 2 tsp. of the olive oil mixture underneath the skin on the breasts. Rub remaining mixture over the chicken. Place chicken on a lightly greased wire rack in a pan.

Bake at 450 for 30 minutes; then cover loosely with foil, and bake 45-55 minutes or until your meat thermometer (at thickest portion of chicken) registers 165. Let stand 15 minutes before beginning to slice the chicken.

Note: This is an adaption from a Southern Living recipe.
Posted by Picasa

Labels:


Posted by Jeannie :: 7:19 PM :: 0 comments

Post / Read Comments

---------------oOo---------------