Herb Roasted Chicken
275
Whole roasting a chicken is a great way to economize. This herb roasted chicken always turns out moist and juicy with great flavor. I then package the leftover meat one cup at a time into zipper bags and store in the freezer for later use in casseroles or hashes. Then using the remains I made a homemade chicken stock that is much better than any store bought stock.
Ingredients
| 4-5 | pounds |
chicken
|
|
| ¼ | cup |
butter
softened |
|
| 1 | teaspoon |
rosemary leaves
crushed |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | teaspoon |
garlic
finely chopped |
Directions
Heat oven to 350℉ (180℃).
Secure wings and legs to body of chicken. In small bowl stir together all herb rub ingredients; rub onto chicken.
Place chicken, breast side up, on rack in roasting pan.
Bake for 2 to 2½ hours or until fork tender.
Variations: Herb butter chicken with vegetables: Double ingredients for herb rub.
Rub half onto chicken; reserve remaining half. Place 6 new potatoes, cut in half; 6 carrots, cut in half crosswise and 2 medium onions, cut into quarters, on bottom of pan around chicken.
Dollop reserved herb rub evenly over vegetables.
Baste chicken and vegetables occasionally during baking time.
Nutrition Facts
Serving Size 472g (16.6 oz)Amount per Serving
Calories 96642% of calories from fat
% Daily Value *
Total Fat 45g
70%
Saturated Fat 17g
83%
Trans Fat
0g
Cholesterol 435mg
145%
Sodium 1063mg
44%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
1%
Sugars g
Protein
263g
Vitamin A 15%
•
Vitamin C 4%
Calcium 8%
•
Iron 32%
* based on a 2,000 calorie diet
How is this calculated?
