Mediterranean Roast Chicken

The herbs in this roasted chicken make all the difference! Herbs are a simple way to make a dish pop and to enhance the nutrition. 


You’ll Need

• 1 four pound roasting chicken
• 1 teaspoon dried rosemary, crush
• ½ teaspoon ground sage
• ¼ teaspoon freshly ground pepper
• ¼ teaspoon salt
• 1/3 cup fresh lemon juice
• ¼ cup olive oil

Directions

• Wash chicken.
• Drain well.
• Place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan.
• Combine rosemary, sage, salt and pepper.
• Season cavity of bird with half the mixture, saving the rest to season outside.
• Mix lemon juice and olive oil. Spoon 2 Tablespoons inside cavity; pour remainder over bird.
• Sprinkle with remaining herb mixture.
• Bring foil edges together; fold over several times, closing tightly.
• Place in preheated 450 degree oven for 1 hour.
• Remove from oven; reduce heat to 375 degrees.
• Open foil wrapping; baste chicken with pan juices.
• Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes.
• Test poultry for doneness.
• It should be well done.
• The flesh should be no longer pink, with an internal temperature of 185 degrees.
• A fork can be inserted with ease and juices will run clear at leg joint.
• Remove to platter for serving.