Herb Roasted Chicken

• Meat

  • 7 lb Chicken, whole

• Produce

  • 2 Bay leaves
  • 1 Garlic, bulb
  • 1 Lemon
  • 2 tbsp Parsley
  • 2 tbsp Rosemary
  • 2 tbsp Thyme

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Sunflower oil

• Tools & Equipment

  • 1 Kitchen twine

• Other

  • roasting pan

Found on loveandfoodforeva.com

Description

Ingredients

• 7 lb Whole Chicken
• 1 Lemon, cut in fourths
• 1 garlic bulb, cut in half widthwise
• 2 bay leaves
• ¼ cup Sunflower Oil (Or other high smoke point oil like Canola, Vegetable, or Safflower)
• Kosher salt
• Freshly ground black pepper
• 2 Tablespoons chopped rosemary (about 5-6 sprigs)
• 2 Tablespoons chopped thyme (about 10-12 sprigs)
• 2 Tablespoons chopped parsley
• Kitchen twine
• Roasting pan

Directions

• Preheat the oven to 450 degrees Fahrenheit. Pat the chicken dry on all sides with paper towels, and remove the gizzards. Sprinkle a generous amount of kosher salt and black pepper inside the cavity and on all sides of the outside of the chicken. Put the cut up lemon and garlic, along with the bay leaves inside the chicken’s cavity. Tie the chicken legs together so the cavity is somewhat closed. Add the fresh chopped rosemary, thyme, parsley, and sunflower oil to a small bowl, stir well. Using your hands massage the herb oil on all sides of the chicken (top and bottom). Sprinkle lightly with more kosher salt and black pepper on top. Roast for 15 minutes at 450 degrees Fahrenheit. Then lower temperature to 350 degrees Fahrenheit and roast for an additional 20 minutes per pound of chicken. Check the chicken about 20-30 minutes before time is up to make sure you dont overcook it. When done, take the chicken out of the oven, cover well with foil, and let rest for at least 15 minutes. Then carve and serve immediately.