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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Roasted Chicken with Herbs ROASTED CHICKEN WITH HERBS Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 3 pounds (1.4kg) broiler chicken, uncooked 3 cloves garlic, minced 1 Tbsp (6g) fresh thyme leaves (or 1 tsp (6g) dried) 1 Tbsp (6g) fresh rosemary leaves (or 1 tsp (6g) dried) 1 Tbsp (6g) fresh sage (or 1 tsp (6g) dried) 1/2 tsp (3g) salt (sea salt if on a corn-free diet*) 1/2 tsp (2g) freshly ground pepper Directions Preheat oven to 350°F (175°C). If using fresh herbs, remove leaves with stems and chop. Combine minced garlic, thyme, rosemary, sage, salt and pepper in a small bowl. Wash chicken under cold water, trim excess fat and pat dry with paper towels. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin. Place chicken in a shallow roasting pan coated with vegetable oil spray. Bake for one hour. Cover loosely with foil or cloth and let stand for 5–10 minutes before carving. Discard skin, carve and serve. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. Nutrition Facts Calories: 337 Total Fat: 23g % Calories from fat: 63% Protein: 29g Carbohydrate: 1g Cholesterol: 111mg Sodium: 288mg

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