Sonoma Diet

Still searching for what to cook ?

Name: Sonoma Herb-Roasted Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 12 cloves garlic minced (2 tablespoons minced); 1 tablespoon chopped fresh sage or 1 teaspoon dried sage crushed; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosema crushed; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme crushed; 1 3 1/2-pound whole roasting chicken; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon extra-virgin olive oil

Find the most delicious recipes here

INGREDIENTS

12 cloves garlic ; minced (2 tablespoons minced)
1 tablespoon chopped fresh sage or 1 teaspoon dried sage ; crushed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosema ; crushed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme ; crushed
1 3 1/2-pound whole roasting chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

INSTRUCTIONS

1. In a small bowl combine garlic and herbs. Sprinkle chicken with kosher salt and pepper. Rub the inside cavity of the chicken with one-third of the herb mixture.

2. Starting at the opening by the leg and thigh, carefully slide your fingertips between the breast meat and the skin to loosen the skin from the meat. Rub the remaining herb mixture between the breast meat and skin and all over the outside of the chicken. With 100% cotton string, tie the ends of the legs together. Twist wing tips under back. Cover and chill the chicken for 1 to 24 hours.

3. Place chicken, breast side down, on a rack set in a shallow roasting pan. Brush oil on the outside of the chicken. Insert an oven-safe meat thermometer into center of an inside thigh muscle.

4. Roast in a 450? oven for 15 minutes; turn chicken breast side up and reduce the oven temperature to 350?. Continue roasting for 50 to 60 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (180?F). Remove chicken from oven. Cover chicken with foil and let stand for 15 minutes before slicing. While carving, carefully remove and discard the skin of the chicken.

NOTES

Alert editor

Sonoma Herb-Roasted Chicken

12 cloves garlic minced (2 tablespoons minced)
1 tablespoon chopped fresh sage or 1 teaspoon dried sage crushed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosema crushed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme crushed
1 3 1/2-pound whole roasting chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

1. In a small bowl combine garlic and herbs. Sprinkle chicken with kosher salt and pepper. Rub the inside cavity of the chicken with one-third of the herb mixture. 
2. Starting at the opening by the leg and thigh, carefully slide your fingertips between the breast meat and the skin to loosen the skin from the meat. Rub the remaining herb mixture between the breast meat and skin and all over the outside of the chicken. With 100% cotton string, tie the ends of the legs together. Twist wing tips under back. Cover and chill the chicken for 1 to 24 hours. 
3. Place chicken, breast side down, on a rack set in a shallow roasting pan. Brush oil on the outside of the chicken. Insert an oven-safe meat thermometer into center of an inside thigh muscle. 
4. Roast in a 450? oven for 15 minutes; turn chicken breast side up and reduce the oven temperature to 350?. Continue roasting for 50 to 60 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (180?F). Remove chicken from oven. Cover chicken with foil and let stand for 15 minutes before slicing. While carving, carefully remove and discard the skin of the chicken.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (13g)
Recipe Makes: 4 Servings

Calories: 44
Calories from Fat: 31 (70%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 152.8mg		5 %
Potassium 37.8mg		1 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.8g
Protein 0.6g		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.

About Our Nutrition Facts

Calories per serving: 44

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe