Roasted Chicken

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.

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.)

Gather ingredients to stuff inside the chicken. (Onion, parsley and garlic)

Roughly chop and loosely stuff inside captivity. 

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.

Cover with foil and let rest 15 minutes.

Enjoy.

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!

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