Herb-Roasted Chicken

3 tablespoons olive oil

1/4 cup poultry seasoning

1/8 cup fresh rosemary leaves, finely chopped

1/8 cup fresh thyme leaves, finely chopped

2 teaspoons fresh minced garlic

1 teaspoons salt

1/2 teaspoon pepper

1 (3- to 4-lb.) whole chickens

1. Stir together oil and next 6 ingredients until well blended.

2. If necessary, remove giblets and neck from chickens, and reserve for another use. Rinse chickens with cold water; pat dry.

3. Loosen and lift skin from chicken breasts with fingers (do not totally detach skin). Rub  olive oil mixture evenly underneath skin of chicken. Carefully replace skin. Place chicken, on a lightly greased wire rack in a pan.

4. Bake at 425° for 30 minutes; cover loosely with aluminum foil, and bake 45 to 55 minutes or until a meat thermometer inserted in thickest portion of breast registers 165°. Let stand 15 minutes before slicing.

Note: Dried herbs and seasonings may be substituted for fresh. Substitute 1/2 tsp. garlic powder for minced, but use the same amounts for the other herbs and spices.

Yield:  Makes 8 to 12 servings

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