1 Roaster Chicken — 5-7 pounds
3 Tablespoons butter
1/2 Head garlic (or about four cloves)
2 Tablespoons minced oregano
2 Tablespoons minced basil
2 Tablespoons minced parsley
1 Tablespoon minced rosemary
(If you can’t get fresh herbs, use 1 Tablespoon dried Italian seasonings.)
1/2 Tablespoon salt
Preheat oven at 375 degrees with the rack in the middle position or one notch lower.
Spray roasting pan with non-stick spray. Remove neck and giblets from chicken cavity and discard. Rinse the chicken, including the cavity, with fresh water. Pat dry with paper towels and place in roasting pan.
Place butter in a small sauce pan. Crush or mince garlic and add to pan. Mince oregano, basil, parsley, and rosemary and place in pan. Place pan over medium heat and melt butter. Stir until the herbs are evenly distributed. Do not cook the butter mixture, just thoroughly melt the butter. Remove from heat.
Use a spoon to open the spaces between the chicken skin and breast meat. Spoon the butter, herb and garlic mixture into the space until evenly distributed. Coat the chicken with any remaining mixture.
Put a piece of foil loosely over the chicken and put it in the oven.
Cook 25 minutes per pound. If your chicken came with a plastic thermometer, the chicken is done when it pops out. You can also probe a chicken breast with a meat thermometer. When the interior meat reaches 165 degrees, the chicken is done.
OPTIONAL: When the chicken is cooked through, you can remove the foil and place the chicken back in the oven to brown for an additional 10-15 minutes.
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