Herbed Roast Chicken

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preparation
10
minutes
cooking
90
minutes
Serves 4

Ingredients

4
large sprigs fresh thyme or 1 tablespoon dried thyme leaves
4
large sprigs fresh rosemary or 2 tablespoons dried rosemary
1
whole chicken (about 3 1/2-4 pounds)
2
tablespoons
olive oil
kosher salt
freshly ground black pepper

Directions

  1. Heat oven to 375° F. Tuck the herbs between the legs and breast. Rub with the olive oil and sprinkle with the salt and pepper.
  2. Roast 1 hour and 15 minutes or until an instant-read thermometer registers 165° F in the breast. (Be careful not to touch bone with the thermometer; bone will register a higher temperature than the meat.)
  3. Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking.

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 487
  • Calcium 31 mg
  • Carbohydrate 0 g
  • Cholesterol 223 mg
  • Fat 28 g
  • Fiber 0 g
  • Iron 3 mg
  • Protein 56 mg
  • Sat Fat 8 g
  • Sodium 165 mg
What does this mean? See Nutrition 101.

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