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Herbed Roast Chicken Recipe

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Herbed Roast Chicken
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Ingredients

  • One 5 lb. chicken
  • Kosher salt
  • Freshly ground black pepper
  • 3 small handfuls of fresh herbs (basil, parsley, thyme,
  • marjoram or oregano), finely chopped
  • 1/4 cup olive oil
  • 1 lemon, halved
  • 4 bay leaves
  • 1 sprig of fresh rosemary
  • 1 oranges quartered
  • Preheat oven and a roasting pan to 400°F. Rinse the chicken
  • and chicken cavity with water and pat dry with paper towels.
  • Rub salt over the inside of the cavity. Grasp the skin at
  • the tip of the chicken breast and gently pull up. Use your fingers to gently
  • separate the skin from the breast meat, taking care not to tear the skin.
  • Sprinkle a little salt into the gaps and insert as much of the chopped herb
  • mixture as you can. Drizzle with a little olive oil. Stuff the cavity with the
  • lemon, bay leaves, rosemary, and any remaining herbs and the quartered orange. Pull the skin of the
  • chicken breast over the breast so that none of the meat is exposed. Tuck in the

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