Ingredients:

• 1 7-8 lb whole fryer chicken
• ¼ cup fresh rosemary chopped
• ¼ cup fresh parsley chopped
• ¼ cup fresh sage chopped
• 3 each garlic cloves peeled
• ½ cup olive oil
• 2 tsp Kosher salt

Preheat your oven to 400 degrees and leave one rack all the way on the bottom.

Marinade: To make the marinade you will need your blender. Place all the herbs, garlic, and olive oil, and salt in the blender. Blend this mixture until smooth and creamy. Set aside.

Chicken Preparation: The first thing you should always do is remove all the “stuff” inside the chicken. Rinse the chicken under cold water and then pat dry. Make sure the chicken breasts are facing up and place the chicken on a wire rack on top of a sheet pan. You want the heat to evenly crisp the entire chicken. A wire rack will insure the hot air will circulate the chicken. Before you place the chicken in the oven pour a liberal coating of your marinade right on to the chicken and rub it in nice a evenly. Don’t forget to get behind the wings and under the legs. Place the chicken in the oven for 1 hour and 10 minutes. If your chicken is slightly smaller or larger then 7-8 lbs add or subtract 8-10 minutes for every lb difference there is. So if your chicken weighs in at 6 lbs then only cook it for 1 hour.

For information on how to buy the best fresh herbs, read this article.

Print This Recipe

We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

Did you find this useful? If so, we'd appreciate a donation to help maintain and build the site.

Comment | RSS Feed for Comments | Trackback