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Herbed Chicken




Source of Recipe


unknown


List of Ingredients




1 whole roasting chicken, 3 lbs.
2 cloves garlic, minced
3 tbsp minced fresh rosemary or 1 tbsp dried rosemary
3 tbsp minced fresh tarragon or 1 tbsp dried tarragon
2 tbsp softened butter or margarine
1 bay leaf
1 tbsp oil
Salt and pepper
1 small onion, cut into wedges
1/2 cup chicken broth
1 tbsp butter or margarine
1/4 cup water or white wine


Recipe



Rinse chicken, remove fat and giblet. pat dry with paper towel.

In a small bowl, combine the garlic, rosemary, tarragon and butter.

Carefully loosen skin over breast. With your fingers, press herb butter under the skin.
Try to press a little butter under the drumstick skin as well. Put a dab in the cavity with a bay leaf.

Rub the chicken with oil. Sprinkle with salt and pepper. place on side in a shallow roasting pan. Sprinkle onion around chicken.

Roast at 425 for 30 minutes, baste occasionally. Turn chicken to other side. Roast another 20 minutes, basting.

Remove fat from roasting pan. Place chicken on back. Add broth, butter and water or wine. The chicken will be golden brown all over. Sprinkle with herbs.

Remove to platter. Bring pan juices to boil, scraping up bits. Strain if desired.