Herb Roasted Chicken
|Roasting chicken||3 1⁄2 Pound|
|Dried thyme||1 1⁄2 Teaspoon|
|Sweet basil||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Bay leaf||1 Large|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Onions||2 Medium, halved|
|Lemon||1 , cut into wedges|
|Margarine||2 Tablespoon, melted|
|Dry white wine||1⁄2 Cup (8 tbs)|
Remove giblets and neck from chicken and save for other use, or discard.
Rinse chicken and pat dry.
In a small bowl, combine thyme, basil, salt and pepper and stir to mix well.
Rub all over chicken, inside and out.
Stuff chicken with bay leaf, garlic, onions and lemon.
Cover and refrigerate 5 to 6 hours to allow flavors to blend.
Preheat oven to 425° F.
Place chicken on a rack in a nonstick roasting pan.
Pour melted margarine and wine over chicken.
Place chicken on side, legs to front of oven, and roast 20 minutes.
Turn to other side, baste and roast 20 minutes.
Place chicken on its back, baste and roast 20 to 25 minutes longer, or until chicken is golden brown.
To test for doneness, pierce with fork between thigh and leg to see if juices run clear.
Remove chicken from oven, place on a serving platter and un-truss.
Defat cooking liquid and set aside.
Discard lemon, vegetables and herbs.
Carve chicken into serving pieces and keep warm.
Remove skin before serving.