Categories: Diabetic

Ingredients

• 4-5 lb roasting chicken
• 2 tsp each minced fresh parsley, rosemary, sage and thyme
• 3/4 tsp salt
• 1/4 tsp pepper
• 20 garlic cloves, peeled and sliced
• 1 medium lemon, halved
• 1 large whole garlic bulb
• 1 sprig each fresh parsley, rosemary, sage and thyme

Directions

1. 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.

2. Remove papery outer skin from whole garlic bulb. Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie the drumsticks together with kitchen string.

3. 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.

4. Bake, uncovered, at 350 for 1 1/2-1 3/4 hours or until chicken juices run clear and is at 180 degrees (cover loosely with foil if browning too quickly). Baste with the pan drippings if desired.

5. Cover and let stand for 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving.

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