Herb Butter Roasted Chicken

1. 1

   Heat oven to 350F.

2. 2

   Secure wings and legs to body of chicken.

3. 3

   Combine all herb rub ingredients in bowl; mix well.

4. 4

   Rub onto chicken.

5. 5

   Place chicken, breast-side up, onto rack in roasting pan.

6. 6

   Bake 75-90 minutes, basting occasionally, until meat thermometer inserted into inner thigh reaches at least 165F and juices run clear when pierced with a fork.

7. 7

   Add pear, plum and apricot slices to roasting pan 10 minutes before end of baking time, if desired.

8. 8

   Serve with roasted chicken.

9. 9

   **Substitute 2 tablespoons chopped fresh rosemary.

10. 10

    Variation: Herb Butter Roasted Chicken with Vegetables: Double ingredients for Herb Rub.

11. 11

    Rub half onto chicken; reserve remaining half.

12. 12

    Place 6 new red potatoes, cut in half; 6 carrots, cut in half crosswise and 3 medium onions, cut into quarters, on bottom of pan around chicken.

13. 13

    Dollop reserved herb rub evenly over vegetables.

14. 14

    Baste chicken and vegetables occasionally during baking time.

* Per serving · 4 servings · Values may vary.

No additional tips available.