5 Pound-plus roaster chicken
1/4 Cup parsley minced
1 Tablespoon oregano minced
1 Tablespoon rosemary minced
3 Crushed or minced garlic cloves
3 Tablespoons butter
1 Teaspoon salt
Preheat oven at 375 degrees with the rack set in the middle.
If you have a frozen roaster chicken, make sure it is fully defrosted before backing. Also, remove the neck and giblets bag from the chicken cavity. Thoroughly rinse the chicken and pat dry.
Mince the parsley, oregano and parsley, being careful to discard any hard stems. Crush or mince the garlic cloves.
Put the herbs, butter the teaspoon of salt in a bowl. Melt the butter into the herbs in your microwave (cover with a paper towel to avoid splatter and heat for under a minute) or saucepan. Stir the ingredients together.
Spoon most of the herb and butter mixture under the chicken skin, then spread the remainder over the surface chicken skin.
Put the chicken in the oven. Estimate 1/2 hour of cooking time up to 5 pounds then 15 minutes for each additional pound. (Ideally, your chicken has a built-in pop-up thermometer that will tell you when it’s done. Or you have a meat thermometer that will indicate the chicken is done when it read 180 degrees.)
Check the chicken a half hour before it is supposed to be done. If the skin is becoming too crispy, cover with foil.
When the chicken is baked through, remove it from the oven and allow it to cool for 10-15 minutes before slicing.
Congratulations! You just made Baked Herbed Roaster Chicken! Please visit StepByStepChef.com for recipes and videos that will show you how to make dozens of other delicious meals. Also, you’ll find a link to my cookbook “Step By Step Chef: The First 51 Easy Recipes” that will put my first set of recipes at your fingertips without the trouble of printing them off the website.