Roasted Herb Chicken

Submitted by: Andrea Reins

Makes: n/a

• 2 whole broiler-fryer chickens
• 6 cloves garlic, minced
• 4 bay leaves
• 6 T. butter, melted
• 1 t. salt
• 1 t. pepper
• 1/2 t. each of thyme, oregano, marjoram, sage, basil

Preheat oven to 375ºF.

Remove giblets and excess fat. Rub skin of chicken with garlic, placing excess garlic into body cavity with bay leaves. Stir together melted butter and remaining ingredients. Spoon 1 T. of mixture into body cavity and fasten shut with a skewer.

Brush skin generously with butter mixture, reserving some for basting. Place chicken breast side down on a rack in a roasting pan. Bake, uncovered, 30 minutes.

Turn breast side up, baste occasionally with butter mixture, and bake for 30-40 minutes more or until leg moves easily in socket and chicken is no longer pink.

"Here is a simple, yet tasty recipe that is great to serve for company! Goes great with mashed potatoes."

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