Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5729/
Butter and Herb Roasted Chicken
Customer Rating: not rated
0 Ratings 1Comments
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.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/5729/
Customer Comments
Cheri Oakdale, mn
“This one is a keeper!”
Add a Comment Login