Herb-Roasted Chicken

Sunday, 01 November 2015 - 16:49 | Views - 707

INGREDIENTS

SERVINGS 4UNITS

• 1(3 -3 1/2 lb) roasting chickens

• 1⁄2cup kosher salt

• 1quart water

• 2tablespoons butter, melted

• 2garlic cloves, minced (or 1 tsp. jarred minced garlic)

• 1teaspoon dried basil, crushed

• 1⁄2teaspoon salt

• 1⁄2teaspoon ground sage

• 1⁄2teaspoon dried thyme, crushed

• 1⁄4teaspoon lemon-pepper seasoning or 1⁄4teaspoon ground black pepper

DIRECTIONS

1. Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup salt over chicken. Carefully pour 1 quart water over chicken and seal bag.

2. Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes.

3. Remove chicken from bag and rinse under cold water. Pat chicken dry.

4. Preheat oven to 375°F

5. In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).

6. In another small bowl, melt butter. Add minced garlic to butter and mix together.

7. Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.

8. Turn chicken over and repeat with remaining butter and herbs.

9. Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F.

10. Serve and enjoy!

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