Roasted Chicken

Ingredients

1 (3 pound) whole fryer chicken, giblets and excess fat removed

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon dried rosemary leaves, crumbled

1/4 teaspoon dried sage leaves, crumbled

1/4 teaspoon dried thyme leaves, crumbled

1/4 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1 teaspoon olive oil

Directions

1. Heat the oven to 400 degrees.
2. Rinse the chicken and pat dry with paper towels
3. In a small bowl, mix the garlic powder, paprika, rosemary, sage, thyme, salt and red pepper.
4. Rub the mixture all over the chicken.
5. Coat the bottom of a large ovenproof skillet or small roasting pan with oil.
6. Add chicken, breast side down.
7. Roast for 20 minutes.
8. Insert a long-handled wooden spoon into the body cavity of the chicken and gently turn it breast side up.
9. Bake for 40 minutes or until the drumsticks move easily, the juices run clear when a thigh is pierced with a sharp knife.
10. Transfer the chicken to a serving platter.
11. Let stand for 5 minutes before slicing.

I love this recipe because I always have everything I need on hand (as long as I have the chicken).