Source: FamilyTime Community Cookbook

The secret to her roast chicken was to cook it long enough to render the fat from the chicken and make it crispy.
Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes


4 cloves garlic, or to taste
1 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper, to taste
sprigs fresh rosemary, thyme, and sage
1/4 cup vegetable or olive oil

Smash the garlic slightly with a knife and rub into the chicken well. Salt and pepper the chicken and cover with the herbs. Dribble with a little of the vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once.

Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side.

Remove the skillet with the chicken to a preheated 350-degree oven and bake for 30 to 40 minutes or until the chicken is crisp and the juices run clear.