Rapid Roast Chicken
1 3 pound chicken
1 tablespoon olive oil
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon paprika
1/4 teaspoon oregano
Salt and pepper to taste
Remove all of the guts from the chicken (blech!), but leave the skin on.
In a bowl, mix the seasonings and olive oil. Gently seperate the skin of the chicken from the meat. Rub the seasoning mixture directly on the meat, under the skin.
Place chicken in a baking bag and slice three 1/2 in holes in the top of the bag for ventilation.
Cook in a baking dish at 450 degrees for 20 minutes. Lower temperature to 400 degrees and roast for an additional 40 minutes.
I stuffed my bird with stuffing mix before baking and then I removed the skin once the chicken was cooked.
Yum! This recipe has definitely been added into our regular meal rotation!