Herb Chicken

Name: Herb Chicken
Ingredients: 4 Tbsp. (1/2 stick) unsalted butter or oil; 1 Tbsp. lemon juice; 5 to 6 cloves garlic, minced or pressed; 3 Tbsp. minced fresh thyme or 1 Tbsp. dried thyme, chopped finely; 2 Tbsp. minced fresh rosemary or 2 tsp. dried rosemary, finely crumbled; 2 Tbsp. minced fresh sage or 2 tsp. dried sage, finely crumbled; 1 (5 to 6 lb.) roaster chicken; 2 to 3 Tbsp. soy sauce; salt and fresh ground pepper to taste; 1 lemon (optional)

10 ingredients

12 steps

Ingredients

4 Tbsp. (1/2 stick) unsalted butter or oil
1 Tbsp. lemon juice
5 to 6 cloves garlic, minced or pressed
3 Tbsp. minced fresh thyme or 1 Tbsp. dried thyme, chopped finely
2 Tbsp. minced fresh rosemary or 2 tsp. dried rosemary, finely crumbled
2 Tbsp. minced fresh sage or 2 tsp. dried sage, finely crumbled
1 (5 to 6 lb.) roaster chicken
2 to 3 Tbsp. soy sauce
salt and fresh ground pepper to taste
1 lemon (optional)

Directions

1

In a bowl combine all ingredients (except chicken).
2

You may wish to add water to thin ingredients.
3

Wash chicken and dry thoroughly, inside and out.
4

Beginning with the neck opening, slip fingers between skin and flesh and loosen the skin on one side of the breast.
5

Now loosen the other side.
6

Insert the combined ingredients into this cavity.
7

Rub the outside of the chicken with those ingredients and place the remaining in the chicken cavity. Preheat oven to 375°.
8

Place chicken on rack or roasting pan uncovered for 10 minutes.
9

Reduce heat to 350°.
10

Baste chicken and cover.
11

Baste chicken every 15 minutes or until juices run clear when the thickest part of the thigh is pierced.
12

Approximately 1 1/2 hours (20 minutes per pound) total cooking time.