Roasted Whole Chicken with Herbs and Spices
In our family, we eat a lot of chicken. It's a quick and easy main dish to make, and you can prepare it in so many different ways. There is literally a different preparation for every day of the year.
But during the holidays, I prefer roasting the whole bird. It warms up the house with a delicious smell and brings everyone to the table. Here's an easy to follow recipe for a full proof roasted whole chicken with herbs. Serve with rice, potatoes or a fresh salad.
1 sheet Reynolds Wrap Heavy Duty Aluminum Foil
1 Whole Broiler Fryer Chicken
1 tablespoon olive oil
1 clove garlic halved
1 teaspoon dried oregano, crushed
1 teaspoon dried tyhyme, crushed
½ teaspoon lemon pepper seasoning
salt to taste
PREHEAT oven to 450°F.
CENTER Reynolds Wrap Heavy Duty Aluminum Foil in 13x9x2-inch baking pan, leaving even foil borders on each end of pan.
PLACE chicken in foil-lined pan. Brush chicken with vegetable oil. Rub garlic halves over chicken; place in chicken cavity.
STIR together oregano, thyme, lemon-pepper seasoning and salt in small bowl. Sprinkle and rub seasoning mixture over chicken, turning to coat evenly.
WRAP chicken loosely by overlapping foil borders.
BAKE 20 minutes. Open and turn back foil.
CONTINUE BAKING 35 to 40 minutes or until chicken is cooked through.
Moms, what is your favorite recipe for roasted chicken?