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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.


 

 

 


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