If you want to try something different than the traditional Easter ham, this chicken dish makes a beautiful presentation. It's also a great dish to serve for Sunday supper.
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 (4- to 5-lb.) whole chicken
How to Make It
Preheat oven to 450°. Stir together first 7 ingredients.
If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing.