FRAGRANT HERBED ROAST CHICKEN

By gammy

ROAST CHICKEN SERVED WITH MASHED POTATOES

Ingredients

• 3-1/2 POUND CHICKEN WITH GIBLETS REMOVED AND
• ALL VISIBLE FAT REMOVED
• 2-3 TABLESPOONS FRESH THYME OR ROSEMARY
• LEAVES
• 1 TABLESPOON VERY FINELY CHOPPED FRESH
• GARLIC
• JUICE FROM ONE LEMON
• 1/2 CUP DRY WHITE WINE
• FRESHLY GROUND PEPPER

Preparation

Step 1

PREHEAT OVEN TO 325 DEGREES. CLEAN CHICKEN AND REMOVE GIBLETS. PRICK CHICKEN ALL OVER WITH THE TIP OF A SHARP CHEF'S KNIFE TO MAKE GASHES.

IN A SMALL BOWL, MIX TOGETHER THYME, GARLIC, PEPPER AND LEMON JUICE. SLATHER LIBERALLY ON CHICKEN, TAKING CARE THAT MIXTURE GETS INTO SLITS IN THE MEAT. PLACE CHICKEN ON RACK IN ROASTING PAN AND ROAST ABOUT 2 HOURS OR UNTIL GOLDEN AND FRAGRANT, BASTING EVERY 20 OR 30 MINUTES, WITH A SPLASH OF WINE AND ANY JUICES FROM THE PAN. ALLOW CHICKEN TO REST BRIEFLY. REMOVE AND DISCARD SKIN BEFORE CARVING. AS YOU CARVE, DREDGE EACH SLICE OF CARVED MEAT IN THE JUICE EXUDED FROM THE MEAT (NOT THE PAN JUICES) AS YOU CUT. THESE JUICES WILL BE LOADED WITH GARLIC AND HERB FLAVOR.