Roast Chicken with Rosemary
Broilers and fryers are different names for the same chicken. They usually weigh between 3 and 41/2 pounds. Choose one that is closer to 3 pounds for the most tender meat.
3 lb chicken
1 salt and pepper
1 clove garlic
3 sprigs of fresh parsley
1 Tbsp olive oil
1/2 tsp dried rosemary leaves
1/4 tsp dried thyme leaves
1/2 cup white wine or chicken broth
Preheat oven to 425°F. Rinse chicken inside and out and pat dry. Rub generously with salt and pepper inside and out. Cut onion into wedges.
Place 2 onion wedges, garlic and parsley in chicken cavity. Place chicken breast side up in a shallow roasting pan.
Sprinkle with olive oil, rosemary and thyme. Arrange remaining onion wedges in pan and pour wine around chicken.
Roast for 50 minutes or until juices run clear when pierced with a fork, basting occasionally with pan juices. Cover with foil and let stand for 10 minutes before serving.
Crush the herbs between your fingers to release their perfume and flavor before rubbing them on the chicken. Store the uncooked chicken covered with a damp cotton dish towel in the refrigerator. This keeps it moist but allows air to circulate, keeping the meat fresh.