Place oven rack in lowest position. Heat to 350°F. Line a roasting pan or rimmed baking sheet with foil (for easy cleanup). Lightly grease a rack that fits in pan.
Put rub ingredients in a small bowl and stir until well blended.
Fill chicken’s body cavity with reserved herb stems and squeezed lemon. Tie legs together and tuck wing tips under back. Rub herb mixture all over chicken.
Place on prepared rack in pan and roast, spraying every 30 minutes with seasoning spray, 13/4 to 2 hours until cooked through (see For Safety’s Sake, page 104). Transfer to a cutting board.
Untie legs. Let chicken rest 10 minutes before carving.
Cal 198 Pro 29 Car 1 Fiber 0
Fat 8 (saturated fat) 2 Chol 85
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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