Herb-Roasted Chicken

I got this recipe from a Better Homes & Garden "Low-Carb Cooking 2004" magazine. It's a family favorite and so easy. I mixed up a large batch of the herb blend and keep it in a shaker jar to save time. I added brining to the recipe since I always brine my chicken (it makes it so much better!) but you can omit that step. (Brining time is included in the prep. time.)

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 1 (3 -3 1/2lb)  roasting chickens
• 1⁄2 cup kosher salt
• 1  quart water
• 2  tablespoons butter, melted
• 2  garlic cloves, minced (or 1 tsp. jarred minced garlic)
• 1  teaspoon dried basil, crushed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground sage
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄4 teaspoon lemon-pepper seasoning or 1⁄4 teaspoon ground black pepper

Directions

1. Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
2. Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
3. Remove chicken from bag and rinse under cold water. Pat chicken dry.
4. Preheat oven to 375°F
5. In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
6. In another small bowl, melt butter. Add minced garlic to butter and mix together.
7. Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
8. Turn chicken over and repeat with remaining butter and herbs.
9. Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
10. Serve and enjoy!