Roasted Chicken with Rosemary

  • 1/2 cup butter
  • 2 Tbsp. dried rosemary
  • 2 Tbsp. chopped fresh parsley
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 roasting chicken (5-6 lbs.)
  • 5 small red potatoes, halved
  • 6 carrots, cut into 2″ pieces, & halved lengthwise
  • 2 med. onions, quartered
  1. In small pan melt butter.  Add rosemary, parsley, garlic, salt & pepper.
  2.  Place chicken on rack in roasting pan.  Tie drumsticks together.  Spoon half of butter mixture over chicken,
  3. Place potatoes, carrots and onions around chicken.  Drizzle remaining butter mixture over vegetables.
  4. Cover & bake @ 350 for 1 1/2 hrs., basting every 30 min.
  5. Uncover; bake 1 hr. longer or until juices run clear, basting occasionally.
  6. Serves 6.

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