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fresh - Herbed Chicken

Source of Recipe

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List of Ingredients

fresh - Herbed Chicken

1, 5 - 6 lb. whole roasting chicken
1 tbsp. olive or vegetable oil
1 tsp, dried basil, crushed
1 tsp. dried oregano, crushed
1 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. coarsely ground black pepper

Rinse chicken; pat dry with paper towels. Brush with oil.
In a small bowl, combine basil, oregano, parsley, salt, garlic powder, and pepper. Sprinkle over chicken; rub in with your fingertips. Cover and chill for up to 24 hours.
Stuff chicken with your favorite stuffing.
Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of an inside thigh muscle. The bulb should not touch the bone.
Roast, uncovered, in a 325 oven for 1 3/4 to 2 1/2 hours or until meat thermometer registers 180 to 185. At this time, chicken is no longer pink and the drumsticks move easily in their sockets.
When two-thirds done, cut band of skin, or string between drumsticks so thighs will cook evenly. Remove from oven; cover with foil.
Let stand for 10 to 20 minutes before carving.


Recipe