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| Whole chicken with garlic and herbs roasting in and on it. | |||||
| Ingredients: | |||||
| 1 ea | roasting chicken (4 to 5 lb) | ||||
| 2 tsp | minced fresh parsley | ||||
| 2 tsp | rosemary | ||||
| 2 tsp | sage | ||||
| 2 tsp | thyme | ||||
| 3/4 tsp | salt | ||||
| 1/4 tsp | pepper | ||||
| 20 ea | garlic cloves, peeled and sliced | ||||
| 1 ea | medium lemon, halved | ||||
| 1 ea | large whole garlic bulb | ||||
| 1 ea | sprig fresh parsley | ||||
| 1 ea | sprig rosemary | ||||
| 1 ea | sprig sage | ||||
| 1 ea | sprig thyme | ||||
| Directions: | |||||
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With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt, and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.
Remove papery outer skin form whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken. Bake, uncovered, at 350 for 1-1/2 to 1-3/4 hours or until chicken juices run clear and a meat thermometer reads 180 (cover loosely with foil if browning too quickly). Baste with pan drippings if desired. Cover and let stand 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving. |
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