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Herb Roasted Chicken
READY FOR THE HOLIDAYS Consider the Herb Roasted Chicken from Stop and Smell the Rosemary as a main dish for a holiday table. (Photo: The Junior League of Houston)
From Stop and Smell the Rosemary
1 large whole chicken (4 pounds)
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano or marjoram
¼ teaspoon freshly ground pepper
½ teaspoon salt
1 tablespoon olive oil
Preheat oven to 375 degrees. Rinse chicken inside and out with cold water. Remove pockets of fat just inside chest cavity. Pat dry. Blend garlic, rosemary, thyme, oregano, pepper, salt, and olive oil to make an herb paste. Rub herb paste over chicken and under skin. Roast, breast side up, 20 minutes. Turn and roast another 20 minutes. Turn again and roast another 35 minutes. Remove chicken from oven. Cover loosely with aluminum foil and let rest 15 minutes prior to carving. Serve chicken au jus with crusty bread. Serves 4.
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