I'm fairly new to this winter gardening but I do have an herb pot on my back porch that I pull from all winter long. I had to pull out my black, frostbitten basil quite a while ago but I still have a few hearty herbs that can withstand the cold weather. Sage, parsley, thyme, rosemary and oregano all seem to tolerate the cold temperatures. (Yes, it does gets cold in Atlanta.)
I pulled a few fresh herbs from my pot and used them to make a really delicious roasted chicken recently. It's amazing how a few fresh herbs can turn a plain old chicken into a delicious, aromatic culinary masterpiece.
A little herb inspiration was all I needed to come up with this super easy roasted chicken recipe. You don't have to use the same herbs that I did either. Create your own unique herb chicken recipe with your favorite herbs.
Fresh herbs (I used sage, rosemary and thyme)
2-3 Tablespoons Olive Oil
1 Tablespoon kosher salt
1 teaspoon pepper
3 cloves garlic, smashed
1 bunch of parsley
Start by rinsing and dry a fryer chicken. (Make sure you pat it completely dry.)
Gather ingredients to stuff inside the chicken. (Onion, parsley and garlic)
Wash fresh herbs and chop finely.
Put into a bowl and add oil, salt and pepper.
Rub over entire chicken.
Roast 1 hour (or so) at 450.
The smell in the house when this bird was cooking was absolutely amazing. And it tasted just as good as it smelled. (Even better than a rotisserie chicken from the supermarket.)
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