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
freshly ground black pepper
Sat fat 8g
How to Make It
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.
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.)
Remove from oven. Cover loosely with foil and let rest 15 minutes to allow the meat to finish cooking.
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