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.)

Ingredients

4 serv.

(3 -3 1/2 lb) roasting chickens1
cup kosher salt↗1⁄2
quart water↗1
tablespoons butter, melted↗2
garlic cloves, minced (or 1 tsp. jarred minced garlic)↗2
teaspoon dried basil, crushed↗1
teaspoon salt↗1⁄2
teaspoon ground sage↗1⁄2
teaspoon dried thyme, crushed↗1⁄2
teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper1⁄4

Step-by-step instructions

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!

Source: food.com

Original recipe ↗

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