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| Classic Roasted Chicken
one 3 pound roasting chicken
1 tablespoon of olive oil
1/2 teaspoon of dried basil
1/2 teaspoon of dried oregano
1/4 teaspoon of salt
1/8 teaspoon of pepper
Preheat oven to 450ºF. Remove and discard the giblets and neck from chicken. Carefully rinse chicken under cold water, then pat dry. Place the chicken, breast side up, on roasting rack in a roasting pan. Coat the chicken with olive oil, then sprinkle with basil, oregano, salt and pepper. Insert meat thermometer into the meaty part of a thigh, making sure not to touch bone. Add an inch or so of water to roasting pan, making sure that water does not touch chicken. Roast for 30 minutes.
Reduce oven temperature to 400ºF. and continue to roast until thermometer registers 180ºF., 30 to 45 minutes. Remove chicken from the oven, rest for 15 minutes before carving and serve warm. Serves 6 to 8
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Chicken Cookbooks
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