Garlic-Herb Roasted Chicken

1. 1

   With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.

2. 2

   Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string.

3. 3

   Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.

4. 4

   Bake, uncovered, at 350u00b0 until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, 1-1/2 to 1-3/4 hours (cover loosely with foil if browning too quickly). If desired, baste with pan drippings.

5. 5

   Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.