Herb Roasted Chicken
- 1/4 cup (1/2 stick/50 mL) butter or margarine, softened
- 2 garlic cloves, pressed
- 1 tbsp (15 mL) fresh thyme leaves or 1 tsp (5 mL) dried thyme leaves
- 1 tbsp (15 mL) snipped fresh parsley
- 1 roasting chicken (5-6 lbs/2.7 kg)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground black pepper
Preheat oven to 400°F (200°C). Combine butter, garlic and herbs. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry. Starting with neck cavity, insert fingertips under skin of breast and gently push between skin and meat. Spread butter mixture under skin. Tie legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken in Deep Dish Baker; season with salt and black pepper.
Loosely cover chicken with aluminum foil, sealing tightly around edge of baker. Bake chicken 1 hour; carefully remove foil. Bake an additional 30-45 minutes or until Digital Pocket Thermometer registers 180°F (80°C) in thickest part of thigh and juices run clear. Remove baker from oven. Cut string from legs and discard. Carefully lift chicken from baker to serving platter using Meat Lifters. Let chicken stand 15 minutes before carving.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 510, Total Fat 34 g, Saturated Fat 12 g, Cholesterol 170 mg, Carbohydrate 1 g, Protein 47 g, Sodium 390 mg, Fiber 0 g