Easy Roasted Chicken
Serving Size / Yield
Ingredients
- 2 lg. garlic cloves, finely chopped
- 2 Tbs. rosemary leaves, finely chopped
- 1 Tbs. fennel seeds
- salt
- pepper
- 2 Tbs. olive oil
- 1 lg. chicken
Directions
Preheat oven to 450 degrees. Oil a large roasting pan. Finely chop garlic, rosemary and fennel seeds. Put the seasonings in a small bowl. Add salt and pepper. Add 1 Tbs. oil and stir to combine. Rinse the chicken and pat dry. Tuck wing tips behind back. Loosen skin around the breast and legs. Insert half of the herb mixture evenly under the skin of the chicken. Put the rest inside the cavity. Tie the legs together with a kitchen string. Brush skin with the rest of the oil. Place the chicken breast side up on the pan. Roast for 20 minutes. Reduce heat to 375 degrees. Roast 45-60 minutes. Chicken is done when juices run clear when thickest part of thigh is pierced. Transfer chicken to a platter. Cover loosely with foil and keep warm 10 minutes before carving. Serve.
