Herb-Roasted Spring Chicken

Recipe Ingredients

1		Roasting chicken - (abt 4 lbs)
1		Lemon - halved
2		Garlic cloves - peeled, mashed
1		Fresh tarragon or rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Extra-virgin olive oil
1 cup	237ml	Water

Recipe Instructions

Preheat the oven to 450 degrees. Rinse the chicken and pat dry. Remove any excess fat. Squeeze the lemon inside. Carefully slide your fingers between the skin and the breast meat; insert the garlic and 2 sprigs of the herbs. Season well with salt and pepper. Place in a shallow roasting pan.

Lower the oven to 425 degrees. In a small saucepan, melt the butter with the oil and drizzle it over the chicken. Roast for 1 hour, basting every 20 minutes.

Remove chicken to a platter. Discard the fat and add water to the pan; whisk well over medium heat, scraping up any brown bits on the bottom of the pan. Remove the sauce to a small pot; boil 2 to 3 minutes. Season with salt and pepper. Carve the chicken and serve with the sauce. Garnish with remaining herbs.

This recipe yields 4 servings.

Per serving: 310 calories, 1g carbohydrates, 27g protein, 21g fat, 95mg cholesterol.

Description:

"Begin with a hot oven to crisp the skin."

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-13-2003

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