Roasted Chicken with Herbs
Serves: 6
So easy and so tast—just throw in a few potatoes while the
chicken is cooking and you have a delicious home cooked meal with little effort. Serve with a
vegetable or salad.
Calorie: 149, Proteins: 22 g, Total Fat: 6 g, Fiber: 0.50 g, Sugar 0 g.
Preparation
Preheat oven to 350°F (175°C).
If using fresh herbs, remove leaves with stems and chop. Combine minced
garlic, thyme, rosemary, sage, salt and pepper in a small bowl.
Wash chicken under cold water, trim excess fat and pat dry with paper
towels. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting
fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin.
Place chicken in a shallow roasting pan coated with vegetable oil
spray. Bake for one hour. Cover loosely with foil or cloth and let stand for 5–10
minutes before carving. Discard skin, carve and serve.