Herb Chicken

By angielaine

Ingredients

• 1 Whole Roasting Chicken, 3 lbs.
• 2 Cloves Garlic, minced
• 3 Tbsp Rosemary, minced
• 3 Tbsp Tarragon, minced
• 2 Tbsp Butter, softened
• 1 Bay Leaf
• 1 Tbsp Oil
• Salt and Pepper
• 1 sm. Onion, cut in wedges
• 1 Tbsp Butter
• 1/4 cup Water or White Wine

Preparation

Step 1

Rinse chicken, remove fat and giblets. Pat dry with paper towel. In a small bowl, combine garlic, rosemary, tarragon and butter. Carefully loosen skin over breasts and legs with fingers and press herb butter under skin. Put a dab in the cavity with bay leaf. Rub the chicken with oil. Sprinkle with salt and pepper. Place in shallow roasting pan. Sprinkle onion around chicken. Roast at 425° for 30 minutes, basting occasionally. Turn chicken to other side, roast another 20 minutes and continue basting. Remove fat from roasting pan. Place chicken on back. Add broth, butter and wine. Roast another 20 minutes. The chicken will be golden brown all over. Sprinkle with herbs. Bring pan juices to boil, scraping up bits. Strain if desired.