Since the garlic and herbs make this roasted chicken so flavorful, you can eliminate the salt from the recipe if you like.
—CINDY STEFFEN CEDARBURG, WI
PREP: 10 MIN. • BAKE: 1 1/2 HOURS • MAKES: 8 SERVINGS
1 roasting chicken (4 to 5 pounds)
2 teaspoons each minced fresh parsley, rosemary, sage and thyme
3/4 teaspoon salt
1/4 teaspoon pepper
20 garlic cloves, peeled and sliced
1 medium lemon, halved
1 large whole garlic bulb
1 sprig each fresh parsley, rosemary, sage and thyme
1. With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity.
2. Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie the drumsticks together with kitchen string.
3. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken.
4. Bake, uncovered, at 350° for 1 1/2 to 1 3/4 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with the pan drippings if desired.
5. Cover and let stand for 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving.
PER SERVING 3 ounces equals 163 cal., 6 g fat (2 g sat. fat), 67 mg chol., 289 mg sodium, 3 g carb., trace fiber, 23 g pro. Diabetic Exchange: 3 lean meat.