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Prep Time
10 Mins
Cook Time
1 Hour
Yield
6 servings. (Recipe pictured on page 148.)

How to Make It

Step 1

Combine first 6 ingredients; set aside. Trim fat from chicken. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water, and pat dry with paper towels.

Step 2

Carefully loosen skin from body of chicken by running fingers between skin and meat. Rub herb mixture over meat; place lemon slices over herb mixture. Lift wing tips up and over back; tuck under chicken.

Step 3

Place chicken, breast side up, on a rack in a shallow roasting pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Bake at 375° for 1 hour or until meat thermometer registers 180°. Cover loosely with aluminum foil, and let stand 15 minutes. Transfer to a serving platter. If desired, garnish with lemon slices and oregano, rosemary, and thyme sprigs. Remove and discard skin before slicing.

Cooking Light The Lazy Gourmet

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