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Name: Roast Chicken with Fresh Herbs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 4 lb. chicken; 2 cloves Garlic; 1 teaspoon Salt; 1 teaspoon Salt; 2 tablespoon Oilve oil; 1 tablespoon Chopped fresh tarragon; 1 tablespoon Chopped fresh basil; 1 tablespoon Chopped fresh thyme; 1 tablespoon Chopped fresh marjoram; 1 tablespoon Chopped fresh oregano; 1/2 teaspoon Freshly ground black pepper; 1/2 Lemon; 1 Medium onion, chopped; 1 Medium carrot, chopped; 1 Celery rib, chopped; 1 cup Chicken broth or canned low-sodium broth

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INGREDIENTS

1 4 lb. chicken
2 cloves Garlic
1 teaspoon Salt
1 teaspoon Salt
2 tablespoon Oilve oil
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh marjoram
1 tablespoon Chopped fresh oregano
1/2 teaspoon Freshly ground black pepper
1/2 Lemon
1 Medium onion, chopped
1 Medium carrot, chopped
1 Celery rib, chopped
1 cup Chicken broth or canned low-sodium broth

Servings

INSTRUCTIONS

Position a rack in the center of the oven and preheat to 400. Rinse the chicken inside and out with cold water and pat dry.

Place the chicken, breast side up, on a rack in a roasting pan. Roast for 45 minutes. Scatter the onion, carrot, and celery in pan. Roast until a meat thermometer inserted in the thickest part of the thigh, without touching a bone, reads 180.

Transfer the chicken to a platter. Discard the vegetables in the roasting pan. Pour the pan juices into a glass measuring cup. Let stand 5 minutes, then skim off any fat on the surface. Place the pan over high heat on top of stove. When the pan is sizzling, pour in the degreased juices, then the broth. Bring to a boil, stirring up the browned bits on the bottom of the pan with a wooden spoon. Pour into a sauceboat. Carve the chicken and serve with the pan juices.

NOTES

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Roast Chicken with Fresh Herbs

1 4 lb. chicken
2 cloves Garlic
1 teaspoon Salt
1 teaspoon Salt
2 tablespoon Oilve oil
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh  marjoram
1 tablespoon Chopped fresh oregano
1/2 teaspoon Freshly ground black pepper
1/2 Lemon
1 Medium onion, chopped
1 Medium carrot, chopped
1 Celery rib,  chopped
1 cup Chicken broth or canned low-sodium broth

Position a rack in the center of the oven and preheat to 400.  Rinse the chicken inside and out with cold water and pat dry.

Chop and mash the garlic on a work surface with the salt to make a paste.  Scrape into a small bowl.  Add the oil, tarragon, basil, thyme, marjoram, oregano, and pepper.  Slip your fingers nunder the chicken skin to loosen it as much as possible in the breast and thigh area.  Rub as much of the herb paste as you can under skin.  Rub the remaining herb paste in the body cavity, then place the lemon-half in the cavity.  If desired, truss the chicken with kitchen twine.
Place the chicken, breast side up, on a rack in a roasting pan.  Roast for 45 minutes.  Scatter the onion, carrot, and celery in pan.  Roast until a meat thermometer inserted in the thickest part of the thigh, without touching a bone, reads 180.
Transfer the chicken to a platter.  Discard the vegetables in the roasting pan.  Pour the pan juices into a glass measuring cup.  Let stand 5 minutes, then skim off any fat on the surface.  Place the pan over high heat on top of stove.  When the pan is sizzling,  pour in the degreased juices, then the broth.  Bring to a boil, stirring up the browned bits on the bottom of the pan with a wooden spoon.  Pour into a sauceboat.  Carve the chicken and serve with the pan juices.

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 4 Servings

Calories: 75
Calories from Fat: 62 (83%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 2.1mg		0 %
Potassium 74.5mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 3.3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 75

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