Roasted Chicken with Herbs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 4-5
Ingredients
  • 4 lb. whole chicken
  • 4 garlic cloves
  • 3 teaspoons salt
  • 7 sage leaves
  • 1 tablespoon of fresh rosemary leaves (measure before chopping)
  • 2 tablespoons of olive oil
  • ½ or 1 tablespoon of butter
Instructions
  1. Preheat oven to 425 ˚F.
  2. Remove any giblets and set aside. You will not use them for this recipe.
  3. Rinse the chicken and pat it dry.
  4. With a paring knife, cut deep slits in the chicken, spacing them evenly. Make just a few in the breast and thighs.
  5. In a mortar combine the garlic and salt until it forms a paste.
  6. Rinse and chop the fresh herbs.
  7. Add the herbs to the garlic paste and mix well (in the mortar).
  8. Using your fingers make the slits in the chicken wider and bury into them a sliver of the garlic mix. Rub the leftover garlic mix under and over the chicken skin.
  9. Place the chicken breast side up in a roasting pan or an oven ready pot with tall sides.
  10. Drizzle the chicken with the olive oil and place small pieces of butter on top.
  11. Insert a thermometer in the inner thigh (make sure does not touch bone) and set aside for half an hour.
  12. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375 ˚F and continue roasting until the juices run clear or the thermometer register 165 ˚F, approximately 50 minutes to 1 hour.
  13. Remove from oven and let it stand for 15 to 20 minutes before carving.
Recipe by Belmondo Foods at https://www.belmondofoods.com/roasted-chicken-with-herbs/