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Roasted Chicken 

6/28/2016

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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.) 
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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.
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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.

Roasted Chicken
Fryer Chicken
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 onion
1 bunch of parsley

Start by rinsing and dry a fryer chicken.  (Make sure you pat it completely dry.)
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Gather ingredients to stuff inside the chicken. (Onion, parsley and garlic)
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Roughly chop and loosely stuff inside captivity. 






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Wash fresh herbs and chop finely.
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Put into a bowl and add oil, salt and pepper.
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 Rub over entire chicken.
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Roast 1 hour (or so) at 450.
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Cover with foil and let rest 15 minutes.
Enjoy.
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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.)

Ciao!
Click here for a printable version of this recipe
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