A combination of dried and fresh herbs dress up this classic bird.
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, halved
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
2 garlic cloves, smashed
Calories 598 (65% from fat) • carb. 2g • pro. 50g • fat 42g • sat. fat 12g • chol. 198mg • sod. 566mg • calc. 42mg • fiber 2g
1. Preheat oven on Convection Bake at 375°F with the rack in the lower position. Line the baking pan with parchment paper; reserve.
2. In a small bowl, combine the oil, herbs, salt and pepper to make a paste. Set aside.
3. Squeeze the lemon halves all over the outside and inside of the chicken. Stuff the chicken with the lemon halves and garlic cloves. Rub the herb paste all over the skin of the chicken. Tie the chicken with butcher’s twine and place on the prepared pan and into the oven.
4. Cook the chicken for 1 hour 15 minutes to 1 hour 20 minutes, or until juices run clear when the thigh is pierced. Let the chicken rest for at least 5 to 10 minutes before carving.