Herb-Roasted Chicken - Kings Cookery

Serves

Prep time:

0:15

Cooking time:

1:30

Total time:

2:30

Ingredients

3 pounds whole fryer chicken, *see Notes 1&2

2 tablespoons butter or margarine

2 cloves garlic, minced

1 teaspoon dried basil, crushed

1/2 teaspoon salt

1/2 teaspoon ground sage

1/2 teaspoon dried thyme, crushed

1/4 teaspoon lemon pepper seasoning

1/2 teaspoon red pepper flakes

Directions

RINSE chicken and PAT dry; SKEWER neck skin to back; TIE legs to tail; TWIST wings under back.

PLACE chicken, breast side up, on a rack in a shallow roasting pan.

In a small bowl, STIR together melted butter, garlic, basil, salt, sage, thyme, lemon pepper, pepper flakes; let SET until slightly cooled for easier brushing

BRUSH bird(s) with butter/garlic mix

ROAST, uncovered, in a 375F oven for 1 to 1 1/2 hours or till drumsticks move easily in their sockets, chicken is no longer pink, and thermometer registers 180-185F.

REMOVE chicken from oven, COVER, and let STAND ten minutes before carving.

1. May use this rub to do a turkey breast in a crock pot; USE a six pound breast; PREPARE as above (no liquid needed); place in slow cooker; COOK on low 4 to 6 hours. 2. May also cook chicken/turkey/game hens on grill; place bird(s) in a disposable 9"x9" or 8"x8" aluminum foil roasting pan. 3. TIMING to serve bird(s) for a 6:00 meal: 3:30 (game hens 4:00) DO steps 1-3 4:00 (game hens 4:30) START grill, DO step 4 4:15 (game hens 4:45) DO step 5 5:45 DO step 6

From BH&G Cookbook, pg 411

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 370 Calories; 27g Fat (67.3% calories from fat); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 327mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 3 Fat.