Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/5729/Butter_and_Herb_Roasted_Chicken
Butter and Herb Roasted Chicken
Yield: Serves 5 to 6 allowing for leftovers
Ingredients
| 5 to |
7-1/2 lb. |
roasting chicken
|
|
|
| 1/4 |
cup |
butter or margarine, softened
|
|
|
| 2 |
Tablespoons |
fresh parsley, chopped
|
|
|
| 1/2 |
teaspoon |
dried sage
|
|
|
| 1 |
teaspoon |
dried rosemary
|
|
|
| 1/2 |
teaspoon |
dried thyme
|
|
|
| 1 |
clove |
garlic, minced
|
|
|
|
|
salt, to taste
|
|
|
|
|
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.
Please note that some ingredients and brands may not be available in every store.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/5729/Butter_and_Herb_Roasted_Chicken