Butter and Herb Roasted Chicken

Yield: Serves 5 to 6 allowing for leftovers

Ingredients

5 to 7-1/2 lb. roasting chicken

1/4 cup butter or margarine, softened

2 Tablespoons fresh parsley, chopped

1/2 teaspoon dried sage

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 clove garlic, minced

salt, to taste

pepper, to taste

Directions:

Heat oven to 350° F. Combine butter, parsley, sage, rosemary, thyme, garlic, salt and pepper. Secure wings to the body of the chicken. Rub chicken with butter mixture.

Place chicken, breast side up, in a shallow roasting pan. Place in oven and roast for 2-2 1/2 hours or until meat thermometer reads 165° F. Allow to rest for 20 minutes before carving.

Please note that some ingredients and brands may not be available in every store.