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Rosemary Roasted Chicken  chicken.jpg (47826 bytes)

This roasted chicken is moist and fragrant, but not overpowering.  You will have to cook two so that you can have leftovers!   Enjoy!

Your Host, Brad

1 6-lb. chicken
4 Tbl minced garlic
4 Tbl minced rosemary or 1 1/2 Tbl dried rosemary
1 1/2 teaspoons salt
1 tsp cracked black pepper
1/4 pound butter, softened

Preheat the oven to 375F.

Rinse the chicken in warm water.  Mix the garlic, rosemary, salt, pepper, and butter until well combined.  Smear the butter mixture under the skin of the chicken breast and legs, as well as inside the cavity.  Place the chicken on a rack over a roasting pan.  Tuck the wins under, and tie the legs together.  Place the pan in the oven, and bake about 40 minutes per pound or until cooked through.  Remove the pan from the oven, and let stand 10 minutes before carving the chicken.

 

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