Roast Chicken with Rosemary

To complete the meal, you could add potatoes, carrots, and onions (or other vegetables) to the roasting pan. Baste with pan juices as the chicken cooks.

1 6-lb. chicken
4 Tbl minced garlic
4 Tbl minced fresh rosemary or 2 Tbl dried rosemary
1 1/2 teaspoons salt
1 tsp cracked black pepper
1/4 pound butter, softened

Preheat the oven to 375°F.

Rinse the chicken in warm water. Mix the garlic, rosemary, salt, pepper, and butter until well combined. Smear the butter mixture under the skin of the chicken breast and legs, as well as inside the cavity. Place the chicken on a rack over a roasting pan. Tuck the wings under, and tie the legs together. Place the pan in the oven, and bake about 60 minutes or until cooked through. Remove the pan from the oven, and let stand 10 minutes before carving the chicken.

Note: You can also cut the chicken into pieces, instead of roasting the whole chicken.