4 servings (serving size: 3-ounces without skin: breast meat)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon pepper
1 tablespoon grated fresh ginger
4 dried tomatoes in oil
1 (3-pound) whole chicken
4 garlic cloves, minced
1/4 cup chopped fresh cilantro
How to Make It
Stir together first 6 ingredients; set aside. Drain tomatoes, and press between layers of paper towels; chop tomatoes.
Remove and discard giblets from chicken. Rinse chicken with cold water, and pat dry. Rub herb mixture evenly over chicken and inside cavity. Loosen skin from breast without detaching it; carefully insert chopped tomato, garlic, and cilantro. Tuck wingtips under bird; tie legs, if desired. Place bird, breast side up, on a rack coated with cooking spray; place rack in a roasting pan.
Bake at 350° for 1 hour or until done. Remove skin before serving.