Herb rubbed roast chicken © tuttysan, 2011
Ingredients:
Whole chicken
A teaspoon each of flaked/ground oregano, basil, parsley and black pepper
Salt to taste (approx. two teaspoons – one for each side)
Prep time: 5 minutes
Wash/clean chicken and start by rubbing on the salt with your clean-gloved hands. For this recipe I prefer ground salt due to the roasting time. One after the other or together if you’d like, rub the herbs with your hands getting to all parts of the chicken. Repeat on the other side and place ckicken on a rack and baking sheet with the breasts down. This will help the juices flow to the breasts and will produce a tender, juicy chicken. You are now ready to roast.
Roasting time: 1 hour more or less depending on size.
Pre-heat oven to 375 F. You may bake or roast as you prefer. Note that cooking time will be shorter if you’re using a convection oven. Roast chicken breast down for 45 minutes. Then, turn the chicken breast up, poke holes by the leg joints and bake for another half hour and until skin is nice and crispy. Check temperature on chicken breast with a meat thermomether. 180 F or 82 C means chicken is done. Roast longer if needed until fully cooked.
Serve with pasta, potatoes, rice or vegetables. One chicken feeds up to 4. This one’s a crowd pleaser.
Roast chicken dinner © tuttysan, 2011
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