Weight Watchers Herbed Roast Chicken
- ¼ cup packed fresh flat-leaf parsley leaves plus 2 parsley stems
- ¼ cup packed fresh tarragon leaves plus 2 tarragon stems
- ¼ cup packed fresh sage leaves
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (4-pound) whole chicken, giblets discarded
- Preheat the oven to 325°F.
- Place the ¼ cup parsley, the ¼ cup tarragon, the sage, garlic, oil, salt, and pepper in a mini food processor, a spice grinder, or a clean coffee grinder. Pulse until the mixture forms a coarse paste, scraping down the sides of the bowl as necessary.
- Using a sharp paring knife, make a few small slits in the skin of the chicken thighs and legs. Slip your fingers under these slits to open pockets between the skin and the meat. Also slip your fingers under the skin covering the breast to create large pockets over both breast halves. Rub the spice mixture into the meat under the skin. Place the remaining sprigs of parsley and tarragon inside the body cavity. If desired, tie the legs closed with kitchen string to help hold the shape of the bird during roasting.
- Place the chicken, breast side up, in a large roasting pan. Roast until an instant-read thermometer inserted in a thigh registers 165°F, about 1 hour and 10 minutes. Transfer the chicken to a carving board and let stand for about 10 minutes before carving. Remove the skin before eating.