Recipe

Roast Chicken With Herbs Recipe

	Fizzle3nat / All my dishes 1 year, 2 months ago My all-time favorite roast chicken, from Sunset's Country French Cooking cookbook (out of print). So juicy and delicious. Great warm or cold. Convenient, because it uses dried spices. Prep:15m Cook:90m Servings:4	Fizzle3nat
	chicken simple aromatic herbs garlic butter

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Ingredients

1 - 3 1/2 to 4 lb. broiler-fryer chicken

3 cloves garlic, peeled, halved

2 bay leaves

3 TBSP. butter, melted (use real butter for best flavor)

1/2 tsp. each salt and pepper

1/4 tsp. each dried thyme, oregano, marjoram, sage, and basil

Directions

Preheat oven to 375 degrees F.

Remove giblets from chicken and reserve for other uses or discard. Pull off and discard lumps of fat from chicken. Rub skin of chicken with 1 cut clove of garlic, then put all garlic into body cavity with bay leaves.

Stir together butter, salt, pepper, thyme, oregano, marjoram, sage, and basil. Spoon 1 tablespoon of the butter mixture into body cavity; fasten skin shut with a skewer. Secure neck skin to back. (If you want a compactly-shaped chicken, loosely tie legs together with kitchen twine.)

Brush skin generously with butter mixture. Place chicken, breast side down, on a rack in roasting pan. Bake, uncovered for 30 minutes. Turn chicken over so the breast side is up. Bake an additional 30 minutes to 1 1/4 hours or until leg moves easily when jiggled. Baste occasionally with any remaining butter mixture or pan drippings.

Serve warm or cool; cover and refrigerate until chilled (or until next day).

* I like to serve this with my Cranberry Wild Rice Pilaf (see my recipes) and some fresh steamed green beans. My family always fights over who gets the roasted garlic cloves from inside the chicken (so sometimes I add extra). Leftovers make great chicken salad or soup.

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