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Roasted Chicken




Source of Recipe


Donna Rollison


Recipe Introduction


From Family Style Magazine (Publix Grocer)




List of Ingredients




1 - 3 to 3 1/2 lb broiler/fryer chicken
3 - cloves garlic, peeled and thinly sliced
2 - Tbls snipped assorted fresh herbs
(such as italian parsley, thyme and sage)
2 - Tbls olive oil
1 1/2 - tsp finely shredded lemon peel
1/2 - tsp sea salt or kosher salt
1/4 - tsp ground black pepper
1/2 - small onion, quartered
1/2 - small lemon, quartered


Recipe



With a small sharp knife, cut 8 to 10 small slits into the chicken,
especially on the breasts and hindquarters.

Press a slice of garlic into each slit.

Chop remaining garlic slices.

In a small bowl, combine chopped garlic, herbs, olive oil, lemon peel, salt and pepper.

Rub chicken all over with the herb mixture.

Place onion and lemon quarters in cavity.

Tie drumsticks to tail.

Twist wing tips under the 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 until no longer pink inside (at least 165 degree).

Remove the onion and lemon wedges from the cavity.

Cover chicken loosely with foil and let stand 10 minutes before carving.

If desired, serve chicken with onion and squeeze lemon wedges over chicken.

Serves 4 to 6