3-3/4-lbs whole roasting chicken
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 tbsp. water
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. white pepper
1 garlic clove
Cooking spray
Remove and discard giblets and neck from chicken; trim excess fat. Starting at
neck cavity, loosen skin from breasts and drumsticks by inserting fingers,
gently pushing between skin and meat.
Combine mint leaves and the next 6 ingredients in a food processor, and process
until finely ground. Rub herb mixture under loosened skin and over breasts
and drumsticks. Tie ends of legs together with twine. Lift wing
tips up and over back, and tuck under chicken. Place the chicken, breast
side up, on a rack coated with cooking spray, and place rack in a roasting pan.
Bake at 375° for 40 minutes. Increase oven temperature to 450°, and bake an
additional 20 minutes or until a thermometer inserted in the meaty part of
thigh registers 170°. Remove chicken from pan; let stand 15 minutes. Remove
skin from chicken; discard. Carve chicken, and serve immediately.
4 servings
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