Serve this juicy and flavorful chicken with Lemony Mashed Potatoes (See recipe) and roasted Brussels sprouts, if desired. For the roasted Brussels sprouts, cut 1 pound Brussels sprouts in half; drizzle with 2 tablespoons extra-virgin olive oil; sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper; toss well. Bake in a roasting pan at 350° for 45 minutes, or until golden, stirring once for even baking.
Makes 6 servings
- 1 (4-pound) whole chicken
- 2 tablespoons butter or margarine, softened
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon smoked or Hungarian paprika
Rinse chicken inside and out and thoroughly pat dry. Using your hands, carefully detach the skin oven the chicken breast without removing skin.
Stir together butter or margarine and next 5 ingredients. Rub butter mixture over breast meat (under skin) covering as much surface with butter mixture as possible. Gently pull skin over chicken breast. Rub any remaining butter mixture over skin and sprinkle evenly with paprika.
Place chicken on a roasting rack coating with cooking spray; place rack inside a roasting pan lined with aluminum foil.
Bake at 350° for 45 minutes; Cover loosely with foil and bake 45 more minutes or until done. Cover, and let stand 15 minutes before carving chicken. Drizzle chicken with pan juices before serving.
Per serving (chicken with skin): Calories: 381; Carbohydrate: <1g; Fat: 23g; Saturated Fat: 7.9g; Cholesterol: 137mg; Protein: 39.4g; Fiber: <1g; Sodium: 465mg; Calcium: 34mg.