Rosemary-Ginger Chicken

Ingredients

• 1 teaspoon ginger fresh peeled chopped
• 1 tablespoon parsley fresh chopped
• 2 tablespoons rosemary fresh chopped
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 3 tablespoons garlic minced
• 1 teaspoon ground pepper red
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon olive oil 
• 3 pound roasting chickens 

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags

Directions

1. Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat.
2. Place chicken, breast side down, on a cutting surface.
3. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
4. Combine rosemary and the next 10 ingredients (through juice). Rub garlic mixture under loosened skin and over surface of chicken.
5. Cut a 1-inch slit in skin at the bottom of each breast half; insert tips of drumsticks into slits.
6. Place chicken in a large zip-top plastic bag; seal bag. Refrigerate at least 2 hours or up to 8 hours.
7. Preheat oven to 42
8. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray.
9. Add water to pan to a depth of 1/4 inch.
10. Place rack in pan.
11. Bake at 425 for 40 minutes or until a thermometer inserted into meaty part of thigh registers 18
12. Remove from oven; cover loosely with foil.
13. Let stand 5 minutes, and discard skin.