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Garlic-Herb Roasted Chicken

Garlic and herbs roasting in and on the chicken make this roasted version so flavorful that you can eliminate the salt from the recipe if you'd like. The aroma from the oven while it's baking is tantalizing. —Cindy Steffen, Cedarburg, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours + standing
  • Makes
    8 servings

Ingredients

  • 1 roasting chicken (4 to 5 pounds)
  • 2 teaspoons each minced fresh parsley, rosemary, sage and thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 garlic cloves, peeled and sliced
  • 1 medium lemon, halved
  • 1 large whole garlic bulb
  • 1 sprig each fresh parsley, rosemary, sage and thyme

Directions

  • With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.
  • Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string.
  • Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.
  • Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings.
  • Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.
Nutrition Facts
3 ounce-weight: 163 calories, 6g fat (2g saturated fat), 67mg cholesterol, 289mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

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