I made this delicious roast chicken on Sunday, and it was so tender and flavorful! The secret is an herb rub that I created that you apply under the skin and let marinate overnight. It consists of roasted garlic, fresh herbs and a couple of spice blends. The texture was so unbelievably tender and juicy that my mom thought we were eating turkey!
Herb Roast Chicken
1 large head garlic
6-7 pound roaster chicken, giblets removed, rinsed and patted dry
3 sprigs each rosemary, sage and thyme, divided
1 medium onion
1 tablespoon butter substitute (such as Olivio)
1 teaspoon seasoning salt
1 teaspoon Mrs. Dash tomato-basil-garlic seasoning
Preheat oven to 400°F. Cut off the top of the garlic head (about 1/4 inch). Spray with olive oil spray and wrap in aluminum foil. Roast in the oven until garlic is softened and browned, about 45 minutes. Remove from oven and let cool completely. Once cool enough to handle, squeeze garlic into a small bowl and mash slightly. Set aside.
Loosen the skin around the chicken breast and at the top of the legs. Cut the onion in half and place in the cavity of the chicken. Place 2 sprigs each of rosemary, sage and thyme in the cavity of the chicken.
Chop the remaining herbs and add to roasted garlic in the bowl. Add the butter substitute, seasoning salt and Mrs. Dash; mix until blended completely. Spread the roasted garlic mixture under the skin of the chicken. Rub any remaining mixture on the outside of the chicken and in the chicken cavity. Truss chicken and tie legs together if necessary. Place chicken on a rack in a roaster pan. Wrap chicken completely in plastic wrap and place in refrigerator overnight.
Preheat oven to 325°F. Remove chicken from refrigerator and unwrap. Tent the chicken with aluminum foil. Bake for 1 hour 30 minutes. Remove foil and continue cooking until a meat thermometer inserted into the thigh reaches 180°F, 1 hour 30 minutes–2 hours longer. (Start checking at the earlier time. Most roasters have the "pop-up" buttons that let you know when it's done. Mind did and I checked the temp and it was accurate.)
Let the chicken rest for 20 minutes before carving and serving.
(For those of you counting points, this is a tough one. I counted the points for the rub, and that equaled 1 point. For the chicken, 1 cup of cooked chicken or 4 ounces equals 4 points. So, in total, I would estimate each serving at 5 points.)