Categories: Diabetic
Ingredients
- 4-5 lb roasting chicken
- 2 tsp each minced fresh parsley, rosemary, sage and thyme
- 3/4 tsp salt
- 1/4 tsp pepper
- 20 garlic cloves, peeled and sliced
- 1 medium lemon, halved
- 1 large whole garlic bulb
- 1 sprig each fresh parsley, rosemary, sage and thyme
Directions
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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.
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Remove papery outer skin from whole garlic bulb. Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie the drumsticks together with kitchen string.
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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.
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Bake, uncovered, at 350 for 1 1/2-1 3/4 hours or until chicken juices run clear and is at 180 degrees (cover loosely with foil if browning too quickly). Baste with the pan drippings if desired.
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Cover and let stand for 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving.