Categories: Chicken - Whole

Ingredients

• 1 whole chicken
• 1 Tbsp. olive oil or butter, softened
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1 clove garlic, crushed
• Salt and pepper
• 1/2 cup water

Directions

1. Remove bag with giblets and neck from chicken catiry; discard or reserve for another use.

2. In cup, mix oilve oil, herbs, and garlic. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Tie legs together with string. Rub chicken all over with 3/4 tsp. salt and 1 1/4 tsp. coarsely ground black pepper.

3. Place chicken, breast side up, on rack in small roasting pan (13×9). Pour 1/4 cup water into roasting pan.

4. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip fo knife and temperature on meat thermometer inserted into thicnest part of thigh reaches 175 degrees.

5. When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving.

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