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Category: Chicken
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1/4 cup chopped fresh rosemary
4 teaspoons chopped fresh garlic
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (5- to 6-pound) whole roasting chicken
Preheat oven to 350.
In a small mixing bowl, combine butter, rosemary, garlic, salt, and pepper. Rub butter mixture under skin and on outside of chicken. Truss chicken with butcher’s twine. Place chicken, breast-side up, on a rack in roasting pan. Cover loosely with foil and bake for 1 hour. Remove foil and continue baking, basting occasionally, for 1 to 1 1/2 hours, or until meat thermometer inserted in thigh reaches 180 degrees. Remove pan from oven and let rest for 10 minutes. To serve, slice chicken and pour pan juices on top. Yield: 6 - 8 servings
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CHICKEN WITH ROSEMARY-GARLIC BUTTER
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1/4 cup chopped fresh rosemary
4 teaspoons chopped fresh garlic
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (5- to 6-pound) whole roasting chicken
Preheat oven to 350.
In a small mixing bowl, combine butter, rosemary, garlic, salt, and pepper. Rub butter mixture under skin and on outside of chicken. Truss chicken with butcher’s twine. Place chicken, breast-side up, on a rack in roasting pan. Cover loosely with foil and bake for 1 hour. Remove foil and continue baking, basting occasionally, for 1 to 1 1/2 hours, or until meat thermometer inserted in thigh reaches 180 degrees. Remove pan from oven and let rest for 10 minutes. To serve, slice chicken and pour pan juices on top. Yield: 6 - 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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