HERB-ROASTED CHICKEN
Seasoned with herbs and lemon both inside and out, each slice of poultry is aromatic, moist, and flavorful.
1 medium lemon
2 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. minced fresh parsley, stems reserved
2 tsp. minced fresh thyme, stems reserved
2 tsp. minced fresh sage, stems reserved
1/2 tsp. minced fresh rosemary, stems reserved
1/2 tsp. salt
1/4 tsp. pepper
* * *
1 3- to 3 1/2-lb. broiler-fryer chicken
Finely shred the peel from the lemon, avoiding the bitter white pithy layer. (You should have about 1 teaspoon peel.) Remove remaining white layer from lemon. Halve lemon. For herb paste, in a small bowl combine lemon peel, olive oil, garlic, minced parsley, thyme, sage, rosemary, salt, and pepper.
Rinse chicken; pat dry. Rub herb paste over chicken. Place reserved herb stems and lemon halves inside the chicken. Tie drumsticks to tail. Twist wing tips under back.
Place chicken, breast side up, on a rack in a shallow roasting pan. Roast in a 375 degree F. oven for 1 1/4 to 1 3/4 hours or till no longer pink and the drumsticks move easily in their sockets. (If using a meat thermometer, insert it into the center of an inside thigh muscle. The bulb should not touch the bone. The chicken is done when the thermometer registers 180 degrees F. to 185 degrees F.)
Remove the herb stems and lemon from cavity. Cover chicken loosely with foil and let stand for 10 minutes before carving. Makes 4 servings.
Nutrition facts per serving: 389 cal., 25 g total fat (6 g sat. fat), 118 mg chol., 377 mg sodium, 2 g carbo., 37 g pro. Daily Values: 6% vit. A, 17% vit. C, 2% calcium, 12% iron.
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