Herb-Roasted Chicken

  • Prep Time: 1 1/2 hours
  • Servings: 4
  • 1 (4-pound) whole roasting chicken
  • 2 1/2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup LouAna vegetable or canola oil, divided
  • 1/2 small onion, peeled and cut into 4 wedges
  • 8 ounces baby carrots, peeled
  • 8 ounces red-skinned potatoes, quartered
  • 8 ounces fresh green beans, trimmed

Preheat oven to 450ºF.

Remove giblets and neck from chicken; freeze for future use.

Combine sage and next 4 ingredients (through pepper), stirring well. Measure out 2 teaspoons herb mixture; set aside.

Combine remaining herb mixture and 1 1/2 tablespoons oil, stirring well.Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub herb and oil mixture under loosened skin and rub over breast and drumsticks. Lift wing tips up and over back; tuck under.

Rub2 tablespoons oil over outside skin of chicken. Place chicken, breast side up, on a rack in a roasting pan. Roast at 450º for 20 minutes.

Reduce oven temperature to 350º.

Toss reserved herb mixture and remaining oil with onion, carrot and potato. Add vegetable mixture and broth to roasting pan.

Roast an additional 30 minutes at 350º, basting with pan juices after 20 minutes. Add green beans to pan; toss.

Cook an additional 10 minutes or until a thermometer inserted in the meaty part of the thigh registers 165º. Remove chicken from pan; let stand 15 minutes.

Carve chicken; serve with vegetables.

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