Roast Herbed Chicken

1. 1

   Rinse bird, then pat dry.

2. 2

   Brush bird with oil or butter.

3. 3

   In a small mixing bowl combine basil, oregano, parsley, onion salt and marjoram; crush slightly.

4. 4

   Rub onto bird.

5. 5

   Tie legs together, pull neck skin to back and twist wing tips under.

6. 6

   Place bird, breast side up, on a rack in a shallow roasting pan.

7. 7

   Roast, uncovered, in a 375u00b0 oven 1 1/4 to 1 1/2 hours or until done.

8. 8

   Spoon drippings over bird occasionally.

9. 9

   Cover, then let stand 15 minutes before carving.

10. 10

    Garnish with apple wedges and celery leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.