Roasted Chicken

Chicken stays moist if you cook it with the skin on, but the skin itself is high on fat. So before eating remove the skin from your piece and rub it over the meat to transfer the herb flavouring. Then discard the skin.


3 1/2 pounds chicken, whole
1 tablespoon oil, olive
1 clove(s) garlic, crushed
1 teaspoon herbes de Provence, dried, or other mixed herbs (such as rosemary, thyme, and oregano) or poultry seasoning
salt, to taste only
pepper, black, to taste only
1 large lemon, cut into wedges


Preheat the oven to 425 degrees F.
Rinse the chicken inside and out with cold water and pat dry with paper towels. Remove any excess fat from the cavity.
In a small bowl, mix the oil, garlic, and herbs. Rub over the chicken. Sprinkle the skin and cavity with salt and pepper. Place the lemon wedges inside the cavity. Tie the legs together with cotton string.
Place chicken on rack inside a roasting pan. Roast for 15 minutes. Reduce the oven tempature to 350 degrees F. Roast, bsating occasuibally, for another 1 to 1 1/4 hours, or until a meat thermometer instered in the thickest part of the inner thigh reads 180 degrees F and the juices run clear. Let stand for 15 minutes before carving.

Serving Size: 6
Amount Per Serving
Calories: 150
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol:
Sodium: 100 mg
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Protein: 27 g