Herb Roasted Chicken

Herb Roasted Chicken

 A stable low sodium chicken recipe this herb roasted chicken is always a winner in my family and if there are any leftovers, you can make a low sodium Chicken lettuce wrap or chicken salad for lunch tomorrow. It is so much better to cook your own roasted chicken the store bought chickens are full of sodium.

Tip: Use fresh herbs if you can as it gives the chicken so much more flavor.

Ingredients

• 1 (5 1/2-pound) roasting chicken
• 3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
• 2 garlic cloves, minced
• 4 fresh basil leaves
• 4 sprigs of Rosemary
• Olive Oil or Ghee
• Ground pepper

Directions

Preheat oven to 450°.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin.

Coat outside skin with 2 tablespoon of olive oil or ghee.

Bake at 450° for 30 minutes. 

Reduce the oven temperature to 350° (do not remove chicken from oven); bake an additional 45 minutes.

 Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; slice and place on a serving platter.