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Mixed Herb Roasted Chicken
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Mixed Herb Roasted Chicken

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time: 15 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Roasting Pan with a Roasting Rack
  • Meat Thermometer

Ingredients

  • 1 4 lb chicken cavity cleaned
  • ¼ onion halved
  • ½ lemon
  • ½ - 1 clementine halved
  • Several cloves of garlic
  • A few sprigs each of oregano sage, and thyme
  • 2 tbsp olive oil
  • 2 tsp fresh oregano chopped
  • 2 tsp fresh sage chopped
  • 2 tsp fresh thyme chopped
  • Sea salt freshly cracked pepper, to taste
  • Garlic powder to taste

Instructions

  • Preheat the oven to 450 degrees. Line a roasting pan with foil (for easier cleanup), then place the roasting tray into the center of the pan.
  • Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder to taste (after removing any innards).
  • Place the garlic cloves, onion slices, lemon, and clementine halves into the cavity along with the sprigs of herbs.
  • Combine the olive oil, chopped oregano, sage, and thyme in a small bowl; mix until well combined.
  • Rub the herb mixture over the entire bird, and season with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Place a meat thermometer into the thickest part of the thigh of the chicken, making sure not to touch the bone.
  • Place in the oven and roast until the meat thermometer reads 165 degrees, about 60-75 minutes.
  • Remove from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy.