Herb-Roasted Chicken

Ingredients

• 1 (3-3 1/2 lb)  roasting chickens

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

Directions

1. 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. 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. 3

   Remove chicken from bag and rinse under cold water. Pat chicken dry.

4. 4

   Preheat oven to 375°F

5. 5

   In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).

6. 6

   In another small bowl, melt butter. Add minced garlic to butter and mix together.

7. 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. 8

   Turn chicken over and repeat with remaining butter and herbs.

9. 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. 10

    Serve and enjoy!