Cook the Book: Roasted 5-Herb Chicken

Roasted 5-Herb Chicken  

If you are in a hurry, you can cut the chicken through the breastbone and lay it flat on a cookie pan.  It will reduce the cooking time by about 45 minutes.

1 whole roaster chicken
2 tablespoons Herbes de Provence
1 teaspoon salt
1/2 teaspoon fresh pepper
1 teaspoon paprika
2 tablespoons olive oil

Preheat oven to 400°.  Rub the chicken outside and inside with the herbs, salt, pepper, paprika, and oil. Bake for 1 1/2hours or until the legs feel loose in the joint. Serve with mashed potatoes

Serves 4-6

Variation:

Lemon Garlic Chicken

Follow the instructions above and stuff the chicken with one whole lemon cut in half and two heads of garlic.  If you’re roasting it the quick way, place the chicken on top of the lemon and garlic, then roast.