MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Chicken With Rosemary
 Categories: Poultry, Herbs, Vegetables, Potatoes
      Yield: 9 servings
 
    1/2 c  Butter; cubed
      4 tb Fresh rosemary; minced -OR-
      2 tb Dried rosemary; crushed
      2 tb Fresh parsley; minced
      1 ts Salt
    1/2 ts Pepper
      3 cl Garlic; minced
      6 lb Whole roasting chicken
      6 sm Red potatoes; halved
      6 md Carrots; halved lengthwise,
           - cut in 2" pieces
      2 md Onions; quartered
 
  In a small saucepan, melt butter; stir in the seasonings and
  garlic. Place chicken breast side up on a rack in a shallow
  roasting pan; tie drumsticks together with kitchen string. Spoon
  half of the butter mixture over chicken. Place the potatoes,
  carrots, and onions around chicken. Drizzle remaining butter
  mixture over vegetables.
  
  Bake at 350 F/175 C for 1 1/2 hours. Baste with cooking juices;
  bake 30-60 minutes longer, basting occasionally. (Cover loosely
  with foil if chicken browns too quickly.)
  
  Let stand 10-15 minutes, tented with foil if necessary, before
  carving. Serve with vegetables.
  
  Recipe by Isabel Zienkosky, Salt Lake City, Utah
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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