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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

... "He talked with more claret than clarity." -- Susan Ertz
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