Roasted Chicken with Herbs

So easy and so fast. Serve with a vegetable or salad.

Calories: 337; Total Fat: 23g; Protein: 29g; Carbohydrate: 1g

Ingredients:

3 pounds broiler chicken, uncooked
1 tablespoon fresh sage (or dried)
3 cloves garlic, minced
1/2 teaspoon sea salt
1 tablespoon fresh thyme leaves (or dried)
1/2 teaspoon freshly ground pepper
1 tablespoon fresh rosemary leaves (or dried)

Directions: Preheat oven to 350°F (175°C). If using fresh herbs, remove leaves with stems and chop. Combine minced garlic, thyme, rosemary, sage, salt and pepper in a small bowl. Wash chicken under cold water, trim excess fat and pat dry with paper towels. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub herb mixture under loosened skin. Place chicken in a shallow roasting pan coated with olive oil. Bake for about one hour. Cover loosely with cloth and let stand for 5–10 minutes before carving. Discard skin, carve and serve with a vegetable or salad.

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