Herb-Roasted Chicken

• 1/2 tsp. grated lemon peel
• 1/2 tsp. dried oregano
• 1/4 tsp. sage
• 1/4 tsp. marjoram
• 1/4 tsp. pepper, divided
• 1/8 tsp. instant minced garlic
• 2 1/2 to 3 lb. whole fryer
• 1 small onion
• 1 bay leaf
• 1/2 tsp. parsley flakes

1. Mix lemon peel,
2. oregano,
3. sage, marjoram, 1/8 teaspoon pepper and garlic in
4. small
5. bowl.
6. Gently
7. loosen
8. skin
9. from breast and
10. legs of
11. fryer.
12. Rub
13. herb
14. mixture
15. under
16. skin. Replace skin.
17. Place onion and
18. bay leaf in cavity of chicken. Secure legs together with
19. string.
20. In small bowl, mix parsley and
21. 1/8 teaspoon
22. pepper.tub
23. onto
24. chicken
25. skin.
26. Place chicken breast-side up on
27. roasting rack in microwave.
28. Microwave at High for 18 to
29. 24
30. minutes, or until legs move freely and juices run clear, rotating rack twice.
31. Let chicken stand, covered, for 10 minutes before carving.

oregano, sage, marjoram, pepper, garlic, whole fryer, onion, bay leaf, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713655 (may not work)