Rosemary Roasted Chicken
This roasted chicken is moist and fragrant,
but not overpowering. You will have to cook two so that you can have leftovers!
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 375°F.
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.
Know someone who
would appreciate this recipe?
Return to Recipe Index