Roasted Italian Chicken

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.


Roasted Italian Chicken

by 7  people


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Ingredients
  • 2   tablespoons 
    balsamic vinegar
  • 2   tablespoons 
    olive oil
  • 1   tablespoon 
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1   tablespoon 
    snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1   tablespoon 
    lemon juice
  • 1 1/2  teaspoons 
    snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/2  teaspoon 
    salt
  • 1/2  teaspoon 
    coarsely ground black pepper
  • 3   
    cloves garlic, minced
  • 1  3 - 3 1/2 pound 
    whole broiler-fryer chicken
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. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 266, Fat, total (g) 17, chol. (mg) 79, sat. fat (g) 4, carb. (g) 2, fiber (g) 0, pro. (g) 25, sodium (mg) 268, Percent Daily Values are based on a 2,000 calorie diet
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