MAIN DISH

MARIA SINSKEY'S HERB-ROASTED

CHICKEN DINNER

Maria Helm Sinskey's delicious roast chicken boasts moist meat, crispy golden skin and an infusion of herbal flavor. Sinskey's secrets are to use a high-quality chicken, season it well, cook it at high temperature, and allow it to rest before carving. The herb stuffing can be prepared and stuffed under the skin a day ahead. Consider roasting two chickens at once so you have plenty of leftovers for the week.

• 1 roasting chicken, 4-5 pounds

• 2 teaspoons chopped fresh rosemary plus one 4-inch sprig

• 1 tablespoon chopped fresh thyme plus 3 bushy sprigs

• 2 teaspoons chopped fresh sage plus 1 sprig

• Extra virgin olive oil

• Kosher salt and freshly ground pepper

• ½ small yellow onion

• 3 large cloves garlic

Heat the oven to 425 degrees. Cut off the chicken's tail with kitchen scissors. Remove the giblets and reserve for another use or discard, and remove the excess skin and fat from the cavity and neck.

In a small bowl, stir together the chopped rosemary, thyme, sage and 1/4 cup oil and season with pepper. With the shoulders facing you, gently separate the skin from the meat with your fingers, being careful not to tear the skin. Rotate the bird 180 degrees, and loosen the skin above the cavity the same way, reaching in as far as possible to loosen the skin on the tops of the thighs and legs. Slip the herb mixture between the skin and flesh, and rub it evenly over the exposed meat, covering it as much as possible. Pat the skin back into place, and tuck the wing tips under the shoulders.

Season the cavity with 2 teaspoons salt, and then stuff with the herb sprigs, onion and garlic, pushing them in as far as they will go. Tie the legs together with kitchen string. (The chicken can be prepared up to this point a day in advance, wrapped well and refrigerated.)

Rub the entire bird with oil and season well with salt. Put breast side up in a roasting pan. Roast the chicken until the juices run clear when the thigh is pierced, about 1 hour and 10 minutes (12-15 minutes per pound), or a thermometer inserted in the thickest part of the thigh not touching bone registers 165. Let rest 15 minutes before carving. Makes 4-6 servings.

Per serving: 276 calories, 32 g protein, 0 g carbohydrate, 16 g fat (4 g saturated), 97 mg cholesterol, 87 mg sodium, 0 g fiber.

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