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     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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