Roasted chicken with rosemary
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 2 | tablespoons | Dried rosemary |
| 2 | tablespoons | Chopped parsley -- fresh |
| 3 | Cloves garlic -- minced | |
| 1 | teaspoon | Salt |
| teaspoon | Pepper | |
| 1 | Whole roasted chicken -- 5 | |
| To 6 lb | ||
| 8 | smalls | Red potatoes -- halved |
| 6 | eaches | Carrot -- cut into 2 inch |
| 2 | mediums | Onions -- quartered |
Directions
In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper. Place chickin on a rack in a roasting pan; tie drumsticks together. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. cover and bake at 350 deg. for 1½ hr.
basting every 30 min. Uncover ; bake 1 hour longer or until juices run clear basting occasionally. Yield: 8 servings.
Recipe By : Country Woman