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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: T'ara's Holiday Herb-Roasted Chicken   
    Categories: Poultry, Herbs, Citrus   
         Yield: 6 servings   
       
   MMMMM--------------------------CHICKEN-------------------------------   
         4 lb Young whole chicken   
         1 tb Kosher salt   
       1/2 tb Pepper   
         1 tb Olive oil   
      
   MMMMM--------------------UNDER-SKIN HERB MIX-------------------------   
         1 ts Olive oil   
         1 ts Garlic powder   
         1 ts Fresh rosemary   
         1 ts Chopped sage   
         1 ts Thyme   
         1 ts Kosher salt   
       1/2 ts Pepper   
      
   MMMMM---------------------TOP-SKIN HERB MIX--------------------------   
         2 cl Minced garlic   
         1 ts Chopped fresh rosemary   
         1 ts Chopped fresh sage   
         1 ts Fresh thyme   
         2 tb Olive oil   
           pn (ea) salt & pepper   
      
   MMMMM--------------------------GARNISH-------------------------------   
         1 tb Lemon zest   
         1 tb Fresh chopped parsley   
       
     Set the oven @ 500ºF/260ºC and heat a 12" cast iron   
     skillet for about 20-30 minutes.   
        
     Butterfly the chicken by using kitchen shears to cut   
     alongside the backbone and remove the backbone. Turn the   
     chicken breast-side up and press down on the chicken   
     until flat.   
        
     Mix the oil, garlic powder, rosemary, sage, thyme, salt,   
     and pepper to make the Under-Skin Herb Mix in a small   
     bowl.   
        
     Using your fingers, find an opening under the skin on   
     the thighs and breasts and gently lift the skin to   
     separate from the meat. Rub the Under-Skin Herb Mix   
     under the skin and directly on top of the meat as much   
     as possible. For hard-to-reach areas, massage the top of   
     the skin to spread the herb mix. Note: You can use this   
     method with any mix you like! Try it with pesto or your   
     other favorite seasoning rubs. Seasoning under the skin   
     adds flavor directly to the meat.   
        
     After seasoning under the skin, pat the chicken skin dry   
     with a paper towel and season the chicken with 1   
     tablespoon of salt and 1/2 tablespoon of pepper.   
        
     Remove the cast-iron skillet from the oven and drizzle   
     1/2 - 1 tb of olive oil into the skillet.   
        
     Place the chicken skin/breast-side down in the skillet   
     and place it into the oven for about 20 minutes, until   
     the skin is browned and crisp.   
        
     While the chicken is cooking, in a separate bowl, mix   
     the garlic, rosemary, sage, thyme, oil, salt, and pepper   
     for the Top-Skin Herb Mix.   
        
     Remove the chicken from the oven and use tongs to flip   
     it skin/breast-side up, and use a basting brush or spoon   
     to spread the Top-Skin Herb Mix over the chicken.   
        
     Place back in the oven to roast for another 20-25   
     minutes, or until the thickest part of the thigh reaches   
     an internal temperature of 165°F.   
        
     Let rest for about 10-15 minutes before carving with   
     knife and serving. Garnish with lemon zest and fresh   
     parsley. (Want more flavor? Squeeze on some of that   
     fresh lemon juice!)    
        
     Yield: 6 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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