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Roast Chicken Recipe

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This recipe for Roast Chicken is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 Tbsp butter, room temperature
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
1/2 tsp coarse salt
1 roasting chicken, rinsed
3 medium onions, peeled, quartered lengthwise
14 garlic cloves, peeled
1 cup canned chicken broth
1/2 cup dry white wine
1 1/2 tsp all purpose flour
Directions:
Directions:
Pre-heat oven to 400 F.

Mix butter, chopped herbs, and 1/2 teaspoon salt in bowl. Blend well.

Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter and sprinkle with salt and pepper.

Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
2 hours

 

 

 

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