1: Gently pull back the skin on the chicken.
2: Rub the meat with the combination of olive oil and garlic.
3: Sprinkle with sea salt, cracked pepper, dried basil, dried rosemary and dried thyme.
4: Replace the skin back over the meat and repeat steps 2 and 3 if you like the skin like I do.
5: Cover and refrigerate for 45 minutes to one hour.
6: Preheat oven to 375.
7: Bake uncovered for 45 to 60 minutes, or until juices run clear, or until the thick part of the chicken reaches 165 degrees.
Pulling back the skin and replacing it ensures the seasonings reach the meat and replacing the skin will keep it from drying out like many skinless recipes.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (100%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1745.1mg||60 %|
|Potassium 19.8mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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Calories per serving: 175
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