Olive Oil and Herb Roasted Chicken

Roasted Chicken is one our favorite dinners. We make it quite a bit but have failed to post a recipe yet.  Our seasoning choices vary from time to time.  Today we opted for an olive oil and herb combination. Not the prettiest bird ever but oh so delicious.

Roast Chicken

• 3 cloves garlic ~ minced
• 1 Tbs dried sage
• 1/2 tsp dried thyme
• 1 tsp crushed red pepper
• 1/2 tsp black pepper
• 1 tsp salt
• 1/4 cup olive oil

Combine above ingredients in small bowl.

Prep a good-sized chicken (ours was 4 1/2 pounds) by loosening the skin from the meat on the breast, thighs, and legs.

Put plenty of the olive oil and herb mixture between the skin and meat.  Rub the outside as well.

Bake a 4 1/2 pound chicken at 375 degrees for about 1 hour 40 minutes. Adjust time as needed depending on bird size. Allow bird to rest for about 10 minutes before carving.

Enjoy ~ Kimberly

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