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Title: Roasted Chicken w/Rosemary
Categories: Poultry, Herbs, Vegetables, Potatoes
Yield: 9 servings

1/2 c Butter, cubed
4 tb Minced fresh rosemary
+=OR=+
2 tb Dried rosemary; crushed
2 tb Minced fresh parsley
1 ts Salt
1/2 ts Pepper
3 cl Garlic; minced
6 lb Whole roasting chicken
6 sm Red potatoes; halved
6 md Carrots; halved lengthwise,
- cut in 2" pieces
2 md Onions; quartered

In a small saucepan, melt butter; stir in the seasonings
and garlic. Place chicken breast side up on a rack in a
shallow roasting pan; tie drumsticks together with
kitchen string. Spoon half of the butter mixture over
chicken. Place the potatoes, carrots and onions around
chicken. Drizzle remaining butter mixture over
vegetables.

Bake at 350ºF/175ºC for 1 1/2 hours. Baste with cooking
juices; bake 30-60 minutes longer, basting occasionally.
(Cover loosely with foil if chicken browns too quickly.)

Let stand 10-15 minutes, tented with foil if necessary,
before carving. Serve with vegetables.

Isabel Zienkosky, Salt Lake City, Utah

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

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