Herb Roasted chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tablespoons Chopped fresh Basil2 Tablespoons Chopped Fresh Parsley1 Tablespoon Chopped Fresh Oregano1 Teaspoon chopped Fresh rosemary, or 1/2 teaspoon dried2 Teaspoons extra-virgin olive oil3/4 Teaspoon salt1/4 Teaspoon freshly ground pepper1 (3-1/2 pound) roasting chicken(gilbets discarded)5 Garlic Cloves1 small lemon
Preheat oven to 375.
Mix basil, parsley, oregano rosemary, oil, salt and pepper in a bowl
Rinse chicken, pat dry.
Lift skin from breast and thighs and rub the mixture evenly outside the chicken, under the skin and inside.
Place the rack of a roasting pan in a pan, spray with canola nonstick spray. Put the chicken on the rack breast side up.
Put the garlic inside the chicken.
Roast the chicken basting occasionally with the juice in the pan.
Cook until an instant read thermometer inserted into the thigh reads 180 degrees F. 1 1/4 - 1 1/2 hours.
Let stand for 10 minutes.
Remove skin before eating.
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTME_AZ1.
Mix basil, parsley, oregano rosemary, oil, salt and pepper in a bowl
Rinse chicken, pat dry.
Lift skin from breast and thighs and rub the mixture evenly outside the chicken, under the skin and inside.
Place the rack of a roasting pan in a pan, spray with canola nonstick spray. Put the chicken on the rack breast side up.
Put the garlic inside the chicken.
Roast the chicken basting occasionally with the juice in the pan.
Cook until an instant read thermometer inserted into the thigh reads 180 degrees F. 1 1/4 - 1 1/2 hours.
Let stand for 10 minutes.
Remove skin before eating.
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTME_AZ1.
Nutritional Info Amount Per Serving
- Calories: 152.8
- Total Fat: 4.6 g
- Cholesterol: 79.2 mg
- Sodium: 383.9 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.6 g
- Protein: 25.1 g
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