Rosemary Roasted Chicken
1 Whole Chicken
1/4 Cup of Fresh Rosemary
2 Leaves of Fresh Sage or 1/4 Tsp of dried Sage
1/2 Cup of Extra Virgin Olive Oil
2 Tsp of Kosher Salt
2 Tsp of Fresh Cracked Black Pepper
1. Chop your Rosemary and Sage.....place in a small bowl. Add 1 Tablespoon of Olive Oil, 1 Teaspoon of Salt and 1 Tsp of Pepper. Stir all ingredients together.
2. Remove the backbone from your whole chicken. Carefully lift skin over both breast portions to add the olive oil and herb mixture. Place the herb mixture deep under the skin, being careful not to completely remove the skin. Add an additional tablespoon of olive oil under each beast portion. This will add extra moisture and prevent the breast from drying out.
3. Turn the chicken over and add any left over herb seasoning under the skin of the legs and thighs and lightly salt and pepper. Place chicken in baking dish with breast portion side up. Drizzle the remaining portion of olive oil over the top of your chicken and season with remaining salt and pepper. Place chicken in the oven uncovered and bake for 45 - 60 minutes at 400 Degrees until golden brown and with an internal temperature of at least 165 Degrees (At thickest part of chicken making sure not to touch the bone.) http://www.foodsafety.gov/keep/charts/meatchart.html
Pairs well with a Medley of Sprouted Whole Grain Rice
Try my recipe and come back to share your experience with us....Enjoy!