| HERB ROASTED CHICKEN |
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4 servings2-1/2 to 3-pound broiler-fryer chicken 2 cloves garlic, quartered 1/4 cup CRISCO Oil 1 tablespoon lime juice 1 teaspoon dried tarragon leaves 1 teaspoon dried chervil leaves 1/2 teaspoon dried thyme leaves Pepper Preheat oven to 375ºF. Lift skin from chicken breast and place 6 pieces garlic between skin and meat. Cut slit in each drumstick. Insert a piece of garlic into each slit. Blend Crisco Oil and lime juice in small bowl. Brush on chicken. Mix tarragon, chervil and thyme in another small bowl. Rub onto chicken. Sprinkle chicken with pepper. Place chicken, breast-side up, in roasting pan. Bake at 375ºF, 1-1/4 to 1-1/2 hours, or until juices run clear and meat near bone is no longer pink, brushing with lime juice mixture several times. Let stand 10 minutes before carving. |
