This can be done with an entire chicken or chicken parts with or without the bones. It is better if you have chicken with the skin on as the herb mixture is better when put under the skin. Serves 4.
Ingredients:
- 1 Roaster or enough breasts and/or thighs (with skin) for 4 people
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons chopped fresh parsley
- 1 Tablespoon chopped fresh thyme or oregano
- 1 Teaspoon chopped fresh rosemary or 1/2 teaspoon dried
- 3/4 Teaspoon salt
- Several grinds of fresh ground pepper
- 2 Teaspoons olive oil
- 2-3 Garlic cloves peeled and cut in half
- 2 Tablespoons butter
- 1/4 to 1/2 cup chicken stock or water
Directions: Preheat oven to 375° F
In a small bowl, mix together the herbs, salt, pepper and oil. Carefully lift the skin from the chicken and rub the herb mixture all over the meat. Rub some on all sides of the chicken. Place on a rack in a shallow roasting pan. Put the butter on top and the garlic under the chicken. Pour the stock or water in the pan. Roast uncovered in the oven until an instant read thermometer reads 180° in the thickest part. A whole chicken will take 1 to 1½ hours. A breast will take 30 to 40 minutes.
When done remove from the pan and let rest. While it is resting deglaze the pan with a little more water or stock. Boil it down while scraping the bits off the pan. After it thickens a little, serve with the chicken.
