Crispy Herb Roasted Chicken

crispy-herb-roasted-chicken
Serves 4

1 (3 -4 pound) whole chicken, or pieces
¾ stick (6 tablespoons) margarine, room temperature (use Earthbalance margarine sticks which are compressed canola oil)
Zest and juice of 1 orange
3 gloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons Kosher salt
½ – 1 teaspoon ground black pepper
2 – 3 tablesooons fresh herbs of your choice, basil, oregano, chives, tarragon, sage, dill, parsley, etc.)
1 teaspoon Dijon mustard (for Passover use Passover mustard)
2 tablespoons honey

Place chicken in large roasting pan.
Preheat oven to 375 degrees.

In a small bowl, mix margarine, orange zest(reserve juice for later), garlic, onion powder, garlic powder, salt, pepper, herbs, and Dijon mustard until blended. With your fingers, gently separate skin from chicken, leaving the skin on the pieces/whole chicken but allowing space to coat the top of the chicken meat. Use half of the herb mixture and spread under the chicken skin, coating all the chicken. Use the other half on top of the chicken skin, coating all the skin with herb mixture. Drizzle the orange juice and honey over the chicken.

Cook for 1 hour to 1 hour and 15 minutes, or until chicken is golden brown and cooked through. Internal temperature should be 165 degrees. For chicken pieces, 1 hour should be enough.

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