Friday, January 30, 2009

Roasted Chicken and Vegetables

4-5 lb. whole roasting chicken
1/2 c. butter, softened
1 tsp. Rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. minced garlic
6 new red potatoes
6 carrots, halved cross-wise
2 med. onions, cut into quarters
2 T. Parsley

Heat oven to 350 degrees. Secure wings to body of chicken. Stir together butter, rosemary, salt, pepper, garlic. Rub chicken with 1/2 of butter mixture. Put chicken on rack in roaster. Place carrots, potatoes and onion around chicken. Dollop w/rest of butter mixture.

Bake, basting all occassionally for 2 to 2 1/2 hours. Sprinkle with parsley.

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