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Roasted Chicken


  •  1 roasting chicken, cleaned and neck and giblets removed
  • ¼ C butter
  • ½ C butter
  • 1 T rosemary, ground fine or into small pieces
  • 1 T basil
  • 1 T thyme
  • 1 tsp pepper
  • ½ C burgundy wine
  • Stuffing of your choice


 Preheat oven to 350º.  Spray a roasting pan (with lid) with cooking spray to prevent sticking.  Set aside.  Working from back of chicken, separate the skin from the back and legs, leaving center line attached, just slide finger under skin and make a pouch.  Mix rosemary, basil, thyme and pepper together in a small bowl.  Cut small pats of butter from the ¼ cup and slide under skin, all the way to the front of the chicken in the pouch.  Rub seasonings under skin with the butter, rubbing remainder into the skin on the back of the chicken.  Stuff chicken and place into roasting pan.  In a small sauce pan, melt ½ cup butter (1 stick) and add wine.  Baste chicken with part of the wine/butter mixture, cover and place in oven.  Bake for 45 min to 1 hour or until juices run clear or a meat thermometer inserted into breast reads 180º, basting every 15 – 20 min with wine/butter mixture or chicken juices.  Remove from oven and allow to cool for 5 – 10 minutes before serving.  Serves 4 – 6 depending on size of bird. 

roasted chicken Roasted Chicken
Auntie_Dee in Family Dinners on November 10 2009 » 0 comments
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