Roasted Chicken
Source of Recipe
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Recipe Introduction
Chicken stays moist if you cook it with the skin on, but the skin itself is high in fat. So before eating, remove the skin from your piece and rub it over the meat to transfer the herb flavoring. Then discard that skin.
List of Ingredients
1 chicken (3 1/2 pounds)
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon dried herbes de Provence, other mixed herbs (such as rosemary, thyme, and oregano), or poultry seasoning Salt and pepper to taste
1 large lemon, cut into wedges
Recipe
Preheat the oven to 425�F.
Rinse the chicken inside and out with cold water and pat dry with paper towels. Remove any excess fat from the cavity. In a small bowl, mix the oil, garlic, and herbs. Rub over the chicken. Sprinkle the skin and cavity with salt and pepper. Place the lemon wedges inside the cavity. Tie the legs together with cotton string. Place the chicken on a rack inside a roasting pan.
Roast for 15 minutes. Reduce the oven temperature to 350�F. Roast, basting occasionally, for another 1 to 1 1/4 hours, or until a meat thermometer inserted in the thickest part of the inner thigh reads 180�F and the juices run clear. Let stand for 15 minutes before carving.
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