Cooking with fresh herbs: fresh herbs add such wonderful flavor to any food. Try Rosemary-And-Thyme Roasted Chicken for an easy meal that your family will enjoy

Jet, April 22, 2002

Rosemary-And-Thyme Roasted Chicken

1 6-TO 8-pound whole chicken
1 tablespoon coarsely chopped
  fresh rosemary
1 teaspoon coarsely chopped
   fresh thyme
6 cloves garlic, crushed
2 tablespoons olive oil
1/4 teaspoon paprika
Salt and pepper to taste

Loosen skin from the chicken breast and drumsticks by inserting
fingers and gently pushing between the skin and meat. Place the
rosemary, thyme and crushed garlic beneath skin on breast and
drumsticks. Tie ends of legs together with string. Place the chicken
breast-side up on a rack in broiler pan. Brush chicken with olive oil
and sprinkle with paprika, salt and pepper. Bake uncovered at 450
degrees for 30 minutes. Reduce temperature to 400 degrees and continue
baking chicken until done, 35 to 45 minutes. Remove chicken from
the oven and let stand for 5 to 10 minutes. Serve with boiled potatoes,
carrots and onions if desired.