Savory Roasted Chicken

Prep/Total Time: 10 minutes prep, 1-1/2 hours + standing cook

Yield: 10 servings

• 1 roasting chicken (6 to 7 pounds)
• 1 teaspoon onion salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/4 teaspoon grated orange peel
• 1/4 teaspoon pepper
• 1 teaspoon canola oil

1. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
2. Bake at 375 for 1 1/2 to 2 hours or until a meat thermometer reads 180. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Nutrition: (4 ounces cooked chicken, skin removed, calculated without gravy) 197 calories, 8 g fat, 2 g saturated fat, 86 mg cholesterol, 267 mg sodium, trace carbohydrate, trace fiber, 29 g protein.

Comments: Not a bad rub. We don’t cook whole chickens that often, but this tasted pretty good. We used a 5 pound chicken and substituted 1/4 teaspoon of ground sage instead of the dried savory.