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Categories:
whole roasting chicken butter rosemary salt pepper fresh garlic new red potatoes carrots onions parsley
Viewed: 3 - Published at: 8 years agoIngredients
- 4 to 5 lb. whole roasting chicken
- 1/2 c. softened butter
- 2 tsp. rosemary leaves, crushed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. minced fresh garlic
- 6 new red potatoes, halved
- 6 carrots, quartered
- 2 medium onions, quartered
- 2 Tbsp. chopped fresh parsley
Method
- Preheat oven to 350°.
- In small bowl, stir butter, rosemary, salt, pepper and garlic.
- Rub chicken with 1/2 of butter mixture. Place chicken on rack in roasting pan.
- Place vegetables around chicken and dollop remaining butter mixture over them.
- Bake, basting chicken occasionally, for 2 to 2 1/2 hours.
- Sprinkle with parsley.
