Roasted Chicken with Spring Herbs

Roasted Chicken with Spring Herbs

Roasted Chicken with Spring Herbs

By Williams-Sonoma
1 hour

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Details
  • Servings:   8
  • Calories:   614
  • Protein:   74g
  •  
  • Fiber:   1g
  • Sugar:   1g
  • Carb Total:   1g
  •  
  • Trans Fat:   1g
  • Saturated:   18g
  • Fat Total:   64g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 2 free-range organic chickens, each about 3 1/2 lb.
  • 10 sprigs each of fresh thyme, tarragon and flat-leaf parsley, plus 2 sprigs each for garnish
  • 2 Tbs. extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
Instructions

Roasted Chicken with Spring Herbs serves 8 original recipe by Williams-Sonoma.

View original preparation instructions

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