Rosemary, fresh parsley and garlic create a savory roasted chicken.
| 1 |
|
(4 to 5-pound) whole roasting chicken |
| 1/4 |
|
cup LAND O LAKES® Unsalted Butter, softened |
| 2 |
|
tablespoons chopped fresh parsley |
| 1 |
|
teaspoon dried rosemary, crushed* |
| 1 |
|
teaspoon salt |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1/4 |
|
teaspoon pepper |
|
|
Pear, plum and/or apricot slices, if desired |
Heat oven to 350°F. Secure wings and legs to body of chicken.
Stir together all herb rub ingredients in small bowl; mix well. Rub onto chicken.
Place chicken, breast-side up, on rack in roasting pan. Bake for 1 1/2 to 2 hours, basting occasionally, or until meat thermometer inserted into inner thigh reaches 165°F.
Add pear, plum and apricot slices to roasting pan 10 minutes before end of baking time, if desired. Serve with roasted chicken.
*Substitute 2 tablespoons chopped fresh rosemary.
VARIATION:
Herb Butter Roasted Chicken with Vegetables:
Double ingredients for Herb Rub. Rub
half onto chicken;
reserve remaining half
. Place 6 new red potatoes, cut in half; 6 carrots, cut in half crosswise and 3 medium onions, cut into quarters, on bottom of pan around chicken. Dollop reserved herb rub evenly over vegetables. Baste chicken and vegetables occasionally during baking time.
