Roast Chicken with Herbs

Prep time 1 hour 30 minutes Servings 4

Roast chicken with herbs gets its flavor from an herb oil massaged under the skin before it goes into the oven, low effort for a genuinely impressive result. Polifemo's fruity, fragrant profile suits a classic roast and holds up well over the long cook time.

Ingredients

1 whole chicken (about 4 pounds)
1/3 cup Polifemo
3 cloves garlic, minced
2 tablespoons fresh herbs (thyme, rosemary, sage), chopped
1 lemon, halved
Salt and pepper, to taste

Instructions

Preheat the oven to 425°F. Remove the chicken from its packaging, pat it dry inside and out with paper towels, this is key for crisp skin.
In a small bowl, mix Polifemo, garlic, and chopped herbs together.
Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it, then massage most of the herb mixture directly underneath the skin.
Rub the remaining mixture over the outside of the skin, season generously with salt and pepper inside and out, and stuff the cavity with the lemon halves.
Tuck the wing tips under the body and tie the legs together with kitchen twine if you have it, this helps the chicken cook evenly.
Place the chicken in a roasting pan and roast 20 minutes at 425°F, then reduce the oven temperature to 375°F and continue roasting 50 to 60 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F.
Remove from the oven and let the chicken rest 10 to 15 minutes before carving, this allows the juices to redistribute.

Nutrition

Serving size 1 serving

Calories 701

Total fat 50g

Saturated fat 11g

Cholesterol 198mg

Sodium 379mg

Carbohydrates 1g

Dietary fiber 0g

Sugars 0g

Protein 61g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.