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Herb Roasted Chicken

Herb Roasted Chicken

1 whole chicken
(approximately 4 pounds)
1 clove minced garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 teaspoon Lite salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra virgin olive oil

Preheat oven to 375 degrees. Remove skin and fat from inside neck and chest cavity. Rinse chicken inside and out with cold water and pat dry with paper towels.
Blend garlic, oregano, rosemary, thyme, salt, pepper and olive oil to make an herb paste. Rub paste over chicken and under skin. Place chicken in a roasting pan sprayed with a no-cholesterol cooking spray. Make a "tent" over chicken with aluminum foil and bake for one hour. Remove foil and bake for approximately 30 minutes longer.
Pierce chicken breast with a knife to assure that meat is cooked sufficiently. Remove from oven and let stand for 15 minutes prior to carving.
Serve with your favorite wild rice medley, a green salad
and dark crusty bread.

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