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HUEY'S FAST ROASTED HERBY CHICKEN




Source of Recipe


LowCarbRecipeBox


Recipe Introduction


very moist, quick and easy to cook
One tablespoon each of fresh thyme, rosemary and parsley, 2 fat cloves
of crushed garlic, 2-3 tablespoons olive oil, 2 tablespoons Dijon
mustard. Whisk well.

Cut with kitchen shears down one side of the spine of the chicken, and
then the other, totally removing spine. Cut off any extra bits of skin
or fat. Turn chicken over, spread it out and give it a few pounds of
the fist to the chest to flatten a bit. Lay it in a roasting pan, and
pour the reserved mixture over it, rubbing it all over, and being sure
to get some under the skin of the breast as well but don't tear the skin.

Roast about 35 minutes, basting about every 10, until juices run clear
when poked and pressed with a fork.

Remove chicken from the pan, and add a couple dollops of butter to the
juices left in the pan. Stir until melted and spoon the liquid onto the
chicken as you serve it.