6 servings

Serve with steamed vegetables and hot cooked rice that has been tossed with lemon zest and chopped fresh herbs.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Remove and discard giblets from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Step 3

Place fresh rosemary, thyme, or sage sprigs under loosened skin over breast. Combine chopped rosemary and remaining 5 ingredients; brush over chicken and in cavity of chicken.

Step 4

Place chicken on a rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake, uncovered, at 400° for 1 hour or until thermometer registers 180°. Let stand 15 minutes before serving.

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