Tuesday, July 28, 2009

recipe 14: herb-roasted chicken

This recipe is from the “Limited Edition Better Homes & Gardens” cookbook.

herb-roasted chicken

1 3-3 ½ pound whole chicken
2 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon lemon-pepper seasoning

Wash the chicken, dry with paper towels, and place on a rack in a roasting pan. Brush with butter, rub with garlic. Stir the spices together, rub onto chicken. Roast at 375F for 1 ¼-1 ½ hours or until internal temperature is 180F. Remove from oven, cover and let stand for 10 minutes before carving.

I usually roast poultry breast side down for the first 45 minutes to prevent it from getting dry.

This was very easy to prepare and my husband really liked it. Served with garlic mashed potatoes, corn on the cob, and green salads. (I should have taken a picture of the whole chicken, sorry)

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