MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: T'ara's Holiday Herb-Roasted Chicken
Categories: Poultry, Herbs, Citrus
Yield: 6 servings

MMMMM--------------------------CHICKEN-------------------------------
4 lb Young whole chicken
1 tb Kosher salt
1/2 tb Pepper
1 tb Olive oil

MMMMM--------------------UNDER-SKIN HERB MIX-------------------------
1 ts Olive oil
1 ts Garlic powder
1 ts Fresh rosemary
1 ts Chopped sage
1 ts Thyme
1 ts Kosher salt
1/2 ts Pepper

MMMMM---------------------TOP-SKIN HERB MIX--------------------------
2 cl Minced garlic
1 ts Chopped fresh rosemary
1 ts Chopped fresh sage
1 ts Fresh thyme
2 tb Olive oil
pn (ea) salt & pepper

MMMMM--------------------------GARNISH-------------------------------
1 tb Lemon zest
1 tb Fresh chopped parsley

Set the oven @ 500ºF/260ºC and heat a 12" cast iron
skillet for about 20-30 minutes.

Butterfly the chicken by using kitchen shears to cut
alongside the backbone and remove the backbone. Turn the
chicken breast-side up and press down on the chicken
until flat.

Mix the oil, garlic powder, rosemary, sage, thyme, salt,
and pepper to make the Under-Skin Herb Mix in a small
bowl.

Using your fingers, find an opening under the skin on
the thighs and breasts and gently lift the skin to
separate from the meat. Rub the Under-Skin Herb Mix
under the skin and directly on top of the meat as much
as possible. For hard-to-reach areas, massage the top of
the skin to spread the herb mix. Note: You can use this
method with any mix you like! Try it with pesto or your
other favorite seasoning rubs. Seasoning under the skin
adds flavor directly to the meat.

After seasoning under the skin, pat the chicken skin dry
with a paper towel and season the chicken with 1
tablespoon of salt and 1/2 tablespoon of pepper.

Remove the cast-iron skillet from the oven and drizzle
1/2 - 1 tb of olive oil into the skillet.

Place the chicken skin/breast-side down in the skillet
and place it into the oven for about 20 minutes, until
the skin is browned and crisp.

While the chicken is cooking, in a separate bowl, mix
the garlic, rosemary, sage, thyme, oil, salt, and pepper
for the Top-Skin Herb Mix.

Remove the chicken from the oven and use tongs to flip
it skin/breast-side up, and use a basting brush or spoon
to spread the Top-Skin Herb Mix over the chicken.

Place back in the oven to roast for another 20-25
minutes, or until the thickest part of the thigh reaches
an internal temperature of 165°F.

Let rest for about 10-15 minutes before carving with
knife and serving. Garnish with lemon zest and fresh
parsley. (Want more flavor? Squeeze on some of that
fresh lemon juice!) 

Yield: 6 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

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... "He talked with more claret than clarity." -- Susan Ertz
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