MY DAD'S BEST-EVER ROASTED CHICKEN

MY DAD'S BEST-EVER ROASTED CHICKEN image

Yield 2-3

Number Of Ingredients 12

1 large free-range chicken, whole, about 5 pounds
1 bunch basil, leaves only
2 cloves garlic, thinly sliced
4 tablespoons Dijon mustard
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon savory
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon ground cumin
-- Kosher salt and freshly ground black pepper
1 lemon

Steps:

Instructions: Preheat oven to 500°. Loosen the skin of the chicken by running your fingers up under the skin of the breasts. Stuff the basil leaves and garlic under the skin, trying to distribute evenly. Combine all of the dried herbs. Rub Dijon mustard over the entire bird, and then sprinkle the herbs over the entire skin of the chicken. Season the inside of the cavity and the skin generously with salt and pepper. Finish by poking holes in the lemon with a fork and placing it in the cavity. Place the chicken in a roasting pan and cook for 50 minutes to 1 hour, or until the internal temperature reaches 165°. You may have to reduce the temperature of the oven by 50° after 15-20 minutes if you notice that the skin is getting too dark too quickly. When the chicken is done, all of the juices coming from the cavity should be clear. Remove the lemon from the cavity and squeeze the juice over the chicken. Serve with any variety of accompaniments such as mashed potatoes, roasted heirloom potatoes and corn or parsnip puree. Per serving: 405 calories, 54 g protein, 3 g carbohydrate, 18 g fat (5 g saturated), 170 mg cholesterol, 408 mg sodium, 1 g fiber. E-mail Amanda Gold at [email protected].