Serves: 6
Total Calories: 340
In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper. Place chicken on a rack in a roasting pan tie drumsticks together. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover bake 1 hour longer or until juices run clear, basting occasionally.
© Copyright Reiman Publications, 1993-1997
This Roasted Chicken with Rosemary recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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