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
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.
- Per Serving (yield 6 servings)
- Total Fat