Sunday, July 17, 2005

Roast Herbs Chicken

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1 whole chicken
Salt to taste

sage powder
dried sage herbs (can omit if you don't have it)
dried rosemary
garlic powder
extra virgin olive oil


1. Rub the salt all over the chicken, under the skin and in the cavity.

2. In a bowl, add (A) together and mixed well.

3. Next, use a brush to brush (A) mixture all over the chicken, under the skin and in the cavity. Place the chicken on a wire rack or a roasting rack.

4. Bake in preheated 350'F oven for 1 hour & 45 mins or until the thermometer inserted in the thigh area registered 180'F. Cool for 10 mins before chopping into pieces.


Edith said...

Ching, I am drooling now. So nice looking. Great shot.

Anonymous said...

Hi Ching,

Do i have to rinse the salt off the chicken?
Thanks for the recipe :)


Little Corner of Mine said...

Hi Elaine,

You don't have to rinse the salt off as it's to season the chicken. The salt is to season to taste, I used quite a lot (just a few sprinkles of salt to cover the chicken and in the cavity) to bring out the full flavor of the herbs rub mixture. If not, you can always sprinkle some over the baked chicken later.