Butter and Herb Roasted Chicken

Yield:
Serves 5 to 6 allowing for leftovers

Ingredients:

  1. 5 to 7-1/2 lb. roasting chicken
  2. 1/4 cup butter or margarine, softened
  3. 2 Tablespoons fresh parsley, chopped
  4. 1/2 teaspoon dried sage
  5. 1 teaspoon dried rosemary
  6. 1/2 teaspoon dried thyme
  7. 1 clove garlic, minced
  8. salt, to taste
  9. pepper, to taste
Directions:

Heat oven to 350° F. Combine butter, parsley, sage, rosemary, thyme, garlic, salt and pepper. Secure wings to the body of the chicken. Rub chicken with butter mixture.

Place chicken, breast side up, in a shallow roasting pan. Place in oven and roast for 2-2 1/2 hours or until meat thermometer reads 165° F. Allow to rest for 20 minutes before carving.


TDS 3