Herb Roasted Chicken

By John Crowley

  • 1 whole roasting chicken (about 3-4 lbs.)

  • 1 tablespoon chopped fresh or 1 teaspoon dried basil

  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme

  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 whole garlic heads

  1. Preheat oven to 450 degrees.Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin by inserting fingers, gently pushing between skin and meat. Combine basil, thyme, rosemary, salt, pepper and olive oil. Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Clean garlic and place cloves inside the cavity of the chicken and underneath legs. Bake at 450 for 30 minutes. Decrease oven temperature to 375 (do not remove chicken from oven). Bake 45 minutes or until thermometer registers 180. Cover chicken loosely with foil; let stand 10 minutes. Carve by using a sharp knife to remove breasts whole and separate legs and thighs at the joint. Serve with roasted garlic cloves for additional flavor.

Nutritional Facts

Per Serving (yield 6 servings)
Calories: 337
Total Fat

dinner chicken chicken/poultry baked roasted garlic carbs under 45g ultra-low-carb

14 replies

Ashalka 2009-09-10 00:04:43 -0500 Report

I have made a variation of this, different combination of herbs and more garlic, YUM!!!

Debe Pendice
Debe Pendice 2009-07-13 23:39:53 -0500 Report

Made this and it is and EXCELLENT recipe. This is a favorite one of mine and we make it all the time…Debe

John Crowley
John CrowleyCA 2008-03-13 02:36:53 -0500 Report

What can you say about roasted chicken? Great flavor, low in carbs, and actually very low in fat if you get rid of the skin.