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<blockquote data-quote="moreluck" data-source="post: 422655" data-attributes="member: 1246">Chicken With Rosemary-Garlic Butter <ul>
<li data-xf-list-type="ul">1 cup butter, softened</li>
<li data-xf-list-type="ul">1/4 cup chopped <a href="http://www.recipezaar.com/library/getentry.zsp?id=340" target="_blank">fresh rosemary</a></li>
<li data-xf-list-type="ul">4 teaspoons chopped <a href="http://www.recipezaar.com/library/getentry.zsp?id=165" target="_blank">fresh garlic</a></li>
<li data-xf-list-type="ul">2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=359" target="_blank">salt</a></li>
<li data-xf-list-type="ul">1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=337" target="_blank">ground black pepper</a></li>
<li data-xf-list-type="ul">0 whole <a href="http://www.recipezaar.com/library/getentry.zsp?id=221" target="_blank">roasting chicken</a></li>
</ul>
<ol>
<li data-xf-list-type="ol">Preheat oven to 350°. </li>
<li data-xf-list-type="ol">In a small mixing bowl, combine butter, rosemary, garlic, salt, and pepper. </li>
<li data-xf-list-type="ol">Rub butter mixture under skin and on outside of chicken. Truss chicken with butcher’s twine. Place chicken, breast-side up, on a rack in roasting pan. Cover loosely with foil and bake for 1 hour. </li>
<li data-xf-list-type="ol">Remove foil and continue baking, basting occasionally, for 1 to 1 1/2 hours, or until meat thermometer inserted in thigh reaches 180º. Remove pan from oven and let rest for 10 minutes. </li>
<li data-xf-list-type="ol">To serve, slice chicken and pour pan juices on top.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 422655, member: 1246"] [B]Chicken With Rosemary-Garlic Butter [/B] [LIST] [*]1 cup butter, softened [*]1/4 cup chopped [URL="http://www.recipezaar.com/library/getentry.zsp?id=340"][U][COLOR=#0000ff]fresh rosemary[/COLOR][/U][/URL] [*]4 teaspoons chopped [URL="http://www.recipezaar.com/library/getentry.zsp?id=165"][U][COLOR=#0000ff]fresh garlic[/COLOR][/U][/URL] [*]2 teaspoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=359"][U][COLOR=#0000ff]salt[/COLOR][/U][/URL] [*]1/2 teaspoon [URL="http://www.recipezaar.com/library/getentry.zsp?id=337"][U][COLOR=#0000ff]ground black pepper[/COLOR][/U][/URL] [*]0 whole [URL="http://www.recipezaar.com/library/getentry.zsp?id=221"][U][COLOR=#0000ff]roasting chicken[/COLOR][/U][/URL] [/LIST] [LIST=1] [*]Preheat oven to 350°. [*]In a small mixing bowl, combine butter, rosemary, garlic, salt, and pepper. [*]Rub butter mixture under skin and on outside of chicken. Truss chicken with butcher’s twine. Place chicken, breast-side up, on a rack in roasting pan. Cover loosely with foil and bake for 1 hour. [*]Remove foil and continue baking, basting occasionally, for 1 to 1 1/2 hours, or until meat thermometer inserted in thigh reaches 180º. Remove pan from oven and let rest for 10 minutes. [*]To serve, slice chicken and pour pan juices on top. [/LIST] [/QUOTE]

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