3-pound roasting chicken
2 tablespoons chopped
fresh rosemary
1 tablespoon chopped
fresh sage
1 tablespoon chopped
fresh thyme
3 tablespoons minced
garlic
1 tablespoon olive
oil
1 teaspoon kosher
salt
1 teaspoon ground
red pepper
1 teaspoon chopped
peeled fresh ginger
1 teaspoon grated
lemon rind
2 tablespoons fresh
lemon juice
Cooking
spray
DIRECTIONS
Remove
and discard giblets and neck
from chicken. Rinse chicken with
cold water, and pat dry. Trim
excess fat. Place chicken,
breast side down, on a cutting
surface. Cut chicken in half
lengthwise along backbone (do
not cut through breastbone).
Turn chicken over. Starting at
neck cavity, loosen skin from
breast and drumsticks by
inserting fingers, gently
pushing between skin and meat.
Combine rosemary and the next 9 ingredients.
Rub garlic mixture under
loosened skin and over surface
of chicken. Place chicken in a
large zip-top plastic bag; seal
bag. Refrigerate at least 2
hours or up to 8 hours.
Preheat oven to 425°.
Place chicken, breast side up, on the rack of a
roasting pan coated with cooking
spray. Add water to pan to a
depth of 1/4 inch. Place rack in
pan. Bake at 425° for 40
minutes or until a thermometer
inserted into meaty part of
thigh registers 180°. Remove
from oven; cover loosely with
foil. Let stand 5 minutes, and
discard skin.
