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Roast Chicken with Herb-Lemon Rub




Source of Recipe


HONEY.PIE


List of Ingredients




Herb-Lemmon Rub:
1 Tbsp each chopped fresh rosemary, sage and thyme leaves, stems reserved
1 1/2 tsp salt
2 tsp grated lemon peel
1 Tbsp fresh lemon juice
1/4 cup plain lowfat yogurt

One 6- to 6 1/2-lb roasting chicken, giblet packet and skin removed

Garlic-flavor nonstick seasoning spray



Recipe



1. Place oven rack in lowest position. Heat to 350°F. Line a roasting pan or rimmed baking sheet with foil (for easy cleanup). Lightly grease a rack that fits in pan.

2. Put rub ingredients in a small bowl and stir until well blended.

3. Fill chicken’s body cavity with reserved herb stems and squeezed lemon. Tie legs together and tuck wing tips under back. Rub herb mixture all over chicken.

4. Place on prepared rack in pan and roast, spraying every 30 minutes with seasoning spray, 13/4 to 2 hours until cooked through (see For Safety’s Sake, page 104). Transfer to a cutting board.

5. Untie legs. Let chicken rest 10 minutes before carving.