Roasted chicken tastes better if something
flavorful, such as an herb, is placed under its skin. The under-the-skin
rub used in this recipe contributes a lot of flavor while working
like a marinade.
Roasted Italian Chicken
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano,
crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme,
crushed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 ( 3 to 3 1/2-pound) whole broiler-fryer chicken
- In a small bowl whisk together vinegar,
oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic.
Set aside.
- Rinse inside of chicken; pat dry with
paper towels. Tie legs to tail. Twist wing tips under back. Slip
your fingers between the skin and the breast and leg meat of
the chicken, forming a pocket. Spoon herb mixture into pocket.
Place chicken, breast side up, on a rack in a shallow roasting
pan. If desired, insert an oven-going meat thermometer into center
of an inside thigh muscle, making sure it doesn't touch bone.
- Roast in a 375 degree F oven for 1-1/4
to 1-1/2 hours or until drumsticks move easily in their sockets
and chicken is no longer pink (180 degree F). Remove chicken
from oven. Cover with foil and let stand for 10 minutes before
carving.
Makes 6 servings.
Nutritional facts per serving: calories: 266, total fat: 17g, saturated fat: 4g,
cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g,
protein: 25g
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
