Lemon Herb Roasted Chicken
|Chopped fresh oregano||1 Teaspoon|
|Chopped fresh rosemary||1 Teaspoon|
|Chopped fresh thyme||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Fryer chicken||3 Pound (1 In Number)|
|Lemon||1 , thinly sliced|
|Vegetable cooking spray||1|
|Fresh lemon slices||4 (Optional)|
|Fresh oregano sprigs||1 (Optional)|
|Fresh rosemary sprigs||1 (Optional)|
|Fresh thyme sprigs||1 Small (Optional)|
Combine first 6 ingredients; set aside.
Trim fat from chicken.
Remove giblets and neck from chicken; reserve for another use.
Rinse chicken under cold water, and pat dry with paper towels.
Carefully loosen skin from body of chicken by running fingers between skin and meat.
Rub herb mixture over meat; place lemon slices over herb mixture.
Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a rack in a shallow roasting pan coated with cooking spray.
Insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
Bake at 375° for 1 hour or until meat thermometer registers 180°.
Cover loosely with aluminum foil; let stand 15 minutes.
Transfer to a serving platter.
If desired, garnish with lemon slices and oregano, rosemary, and thyme sprigs.
Remove and discard skin before slicing.