| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 6 cloves garlic minced
- 4 sprigs fresh oregano chopped
- 4 springs fresh thyme chopped
- 2 spring fresh rosemary chopped
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1 4lb whole chicken backbone removed
Ingredients
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Instructions
- Preheat oven to 425 degrees F.
- Combine the ingredients for the herb mix together and set aside.
- Remove the backbone of the chicken (or have your butcher do it).
- Next, starting on one side of the chicken, carefully insert your fingers into the skin and the breast meat and loosen the skin. Do this throughout the chicken- you want to make space between the skin layer and the meat.
- Fill the area between the skin & the meat with the filling. Rub the herb filling all over the meat of the chicken and inside the skin. (Get in there good!)
- Rub the outside of the chicken with salt & pepper & and left over herb mixture
- A roasting pan with a rack works best but you can also use a large baking pan. Place your chicken in the roasting pan (or baking pan) and into your pre-heated oven and cook for 45 minutes.
- For a nice brown, crispy chicken, finish by broiling on high for 3-8 minutes. Since ovens vary so much, keep on eye on the chicken so that it doesn't burn.
- Remove from the oven, let cool a couple minutes, and enjoy!
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