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    HERB ROASTED CHICKEN


    Source of Recipe


    Anne Burrell

    List of Ingredients




    1 3 to 4 lb roasting chicken
    Extra virgin olive oil
    6 large fresh rosemary sprigs
    6 bunches fresh sage
    6 bunches fresh thyme
    Kosher salt to taste
    Black pepper- to taste
    Crushed red pepper- optional
    1 lemon, cut into wedges

    Recipe



    Preheat oven to 375ºF.

    Strip leaves from 1 bunch each of the rosemary, thyme and sage. Chop well.
    Empty cavity of the chicken and pat dry with a paper towel. Rub chicken with olive oil. Sprinkle on half of the chopped herbs. Add salt and pepper. Rub chicken to evenly distribute herbs and seasonings.
    Place half of the remaining herbs on a roasting tray. Put chicken on top of the herbs, and the remaining herbs inside the cavity.
    Roast the chicken approx 1 hour at 375 ºf, or until meat thermometer reads 165ºf at the deepest part of the thigh, and juices run clear.
    Transfer to serving platter. Garnish with lemon wedges and serve immediately.
 

 

 

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