Slow Rosted Herb Chicken

I have been cooking a lot lately, but posting very little. I blame the full time job. Do you know that there are some people who blog for a living? Those people must have rich husbands who do more than go to college.

What a life.

I made roast chicken though. I made it because my husband was gone for two. whole. months. doing an internship in San Francisco. When a loved one is gone for an extended period of time and then return home, you make a roast chicken to celebrate. It's just what you do.

Andrew loved it. I got more rave reviews from this meal than all other meals combined. It was so nice.The chicken was fall-off-the-bone tender and had a rich, herby flavor without being overwhelming or overdone.

Making a roasted chicken is simple, easy, delicious, and makes  you feel like you're doing something really fancy like. It's a great feeling.

Enjoy!

Slow Roasted Herb Chicken

•  1 whole chicken
• 2 TBS chopped sage
• 2 tsp dried rosemary
• 1 TBS chopped basil
• 1 bulb of garlic (4 cloves diced, 6 whole cloves)
• 2 TBS olive oil 
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon cut length wise into 6 wedges
• 1/2 onion, chunked
• 2-3 sage leaves, whole
• 2-3 basil leaves, whole
• 1 cup white wine

1. Remove the giblets and neck from the inside of the chicken. Rinse the chicken off under cold water, then use a paper towel to pat dry on the inside and out.
2. In a bowl, combine: sage, rosemary, basil, diced garlic, olive oil, salt, pepper, and lemon juice from one wedge.
3. Rub this herb mixture under the chicken's skin, leaving 2 TBS to rub on top of the chicken. Squirt some lemon juice on top of the chicken.
4. Stuff the chicken's cavity with the garlic cloves, lemon wedges, onions, and extra sage and basil leaves.
5. Let marinate over night.
6. Put 1 cup of white wine in a glass cake pan or baking tray. Place the chicken in the baking dish and cook at 320º for about 2 hours.