Roasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The under-the-skin rub used in this recipe contributes a lot of flavor while working like a marinade.

Roasted Italian Chicken

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 ( 3 to 3 1/2-pound) whole broiler-fryer chicken

1. In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
2. Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn't touch bone.
3. Roast in a 375°F (190°C) oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F / 85°C). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving.

Makes 6 servings.

Nutritional facts per serving (1/6 of recipe): calories: 266, total fat: 17g, saturated fat: 4g, cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g, protein: 25g

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.