Herb-Roasted Chicken With Tomato-Basil Sauce

• 1 (2 to 3 lb.) broiler
• 2 Tbsp. olive oil
• 2 tsp. Italian seasoning
• 2 tsp. dried parsley flakes
• 1/4 tsp. onion salt
• 1/4 c. chopped onion
• 1 clove garlic, minced
• 1 Tbsp. cornstarch
• 1 (5 to 6 oz.) can tomato juice
• 1 large tomato, peeled, seeded and chopped
• 1 Tbsp. red wine vinegar
• 2 Tbsp. snipped fresh basil
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 packets Equal

1. Rinse chicken and pat dry.
2. Pull neck skin to back and twist wing tips under.
3. Brush with 1 tablespoon olive oil.
4. Combine Italian seasoning, parsley, garlic and onion salts; sprinkle some seasoning mixture inside and rub remaining outside of chicken. Tie legs together.
5. Place chicken, breast side up, on a rack in a shallow roasting pan.
6. Roast, uncovered, in 375u0b0 oven for 1 1/4 to 1 1/2 hours.
7. Cover and let stand 15 minutes before carving.

olive oil, italian seasoning, parsley flakes, onion salt, onion, clove garlic, cornstarch, tomato juice, tomato, red wine vinegar, fresh basil, salt, pepper, packets equal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819257 (may not work)