Roasted Italian Chicken
Recipe from
Better Homes and Gardens
Roasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The rub used in this recipe contributes a ton of flavor while working like a marinade.

Ingredients
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2 tablespoonsbalsamic vinegarsee savings

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2 tablespoonsolive oilsee savings

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1 tablespoonsnipped fresh oregano or 1 teaspoon dried oregano, crushedsee savings

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1 tablespoonsnipped fresh basil or 1 teaspoon dried basil, crushedsee savings

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1 tablespoonlemon juicesee savings

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1-1/2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushedsee savings

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1/2 teaspoonsaltsee savings

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1/2 teaspooncoarsely ground black peppersee savings

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3 clovesgarlic, mincedsee savings

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1 3- to 3-1/2-poundwhole broiler-fryer chickensee savings

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Directions
1.
In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
2.
Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn't touch bone.
3.
Roast in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree F). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving.
Nutrition information
Per serving: Calories 266, Total Fat 17 g, Saturated Fat 4 g, Cholesterol 79 mg, Sodium 268 mg, Carbohydrate 2 g, Protein 25 g Percent Daily Values are based on a 2,000 calorie diet.
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