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Roast chicken with rosemary, fresh parsley, and garlic create a savory whole chicken dish.
Heat oven to 350°F. Secure wings and legs to body of chicken.
Combine all herb rub ingredients in bowl; mix well. Rub onto chicken.
Place chicken, breast-side up, onto rack in roasting pan. Bake 75-90 minutes, basting occasionally, until meat thermometer inserted into inner thigh reaches at least 165°F and juices run clear when pierced with a fork.
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.
Dietary Fiber: 0g
this sounds like a recipe I will use often
This was a wonderful recipe. It added flavor and kept the chicken very moist.
I have an older Land O Lakes cookbook which I've had for years. I've always enjoyed the recipes and was looking for something special to prepare for Valentine's dinner. The herb butter roasted chicken with vegetables sounded perfect and it was! This is a wonderful dish!
This is my turkey recipe for Thanksgiving!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1958
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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