"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

The Best Roasted Chicken Recipe

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This recipe for The Best Roasted Chicken, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Carpenter
Added: Wednesday, November 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 1/2 to 4-pound) whole chicken
1 1/2 Tbsp. salt
2 tsp. black pepper
1 Tbsp. minced garlic
1 Tbsp. chopped thyme leaves
1/2 Tbsp. chopped sage leaves
2 Tbsp. chopped parsley leaves (reserve the parsley stems)
1/2 c. olive oil
1 lemon, quartered
2 bay leaves

Directions:
Directions:
Preheat the oven to 475 degrees F.
Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.

Personal Notes:
Personal Notes:
I love to make this and then used the left over meat to make Joslin's mother-in-laws Royal Chicken Salad. Yummy!

 

 

 

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