Slow-Roasted Organic Chicken With Parsley, Sage, Rosemary, and Thyme

Health Staff
Updated
Herbs pack quite a nutrient punch. Rosemary may help fight cancer, thyme can ease coughs, parsley has vitamin K to aid healing, and sage can soothe anxiety.

Yields: 6

Prep Time time: 15 minutes

Cook Time time: 1 hour

Stand time: 15 minutes

Total Time time: 1 hour 30 minutes

Ingredients

  • 2 extra-virgin olive oil

  • 1 paprika

  • 1 sea salt

  • 1 garlic powder

  • 1 3 1/2- to 4-lb. organic roasting chicken

  • 1/2 fresh parsley leaves

  • 1/2 fresh sage leaves

  • 1/2 fresh rosemary

  • 1/2 fresh thyme

  • 1 lemon, quartered

  • 4 cloves garlic

  • 2 shallots, chopped

Nutrition

calories 373

fat 28g

saturated fat 7g

saturated fat 7g

cholesterol 115mg

fiber 0g

protein 29g

carbohydrate 1g

sodium 883mg

iron 2mg

calcium 19mg

Directions

  1. Preheat oven to 450°F. In a small bowl, mix together oil, paprika, salt and garlic powder until a paste forms; rub it liberally on inside and outside of chicken. Stuff cavity of chicken with parsley, sage, rosemary, thyme, lemon quarters, garlic and shallots. Truss chicken. Set chicken on a rack in a roasting pan and roast until juices run clear and internal temperature of chicken at its thickest part (the thigh) registers 165°F, 50 to 60 minutes. Remove pan from oven and baste chicken with juices that have collected on bottom of pan. Let rest for 15 minutes. Carve at the table, or cut into 8 pieces before serving.