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Herb Roasted Chicken Recipe
|Margarine/Butter||3 Tablespoon, softened (NULL)|
|Garlic/Null||1 Clove (5 gm), minced (NULL)|
|Parmesan cheese/Null||3 Tablespoon, grated (NULL)|
|Sage/Null||1⁄2 Teaspoon, ground (NULL)|
|Thyme leaves/Null||3⁄4 Teaspoon (NULL)|
|Basil leaves/Null||3⁄4 Teaspoon (NULL)|
|Roasting chicken/Null||6 Pound (NULL)|
Serving size: Complete recipe
Calories 5797 Calories from Fat 3665
% Daily Value*
Total Fat 408 g627.9%
Saturated Fat 122 g609.9%
Trans Fat 2.6 g
Cholesterol 2070.6 mg690.2%
Sodium 2458.3 mg102.4%
Total Carbohydrates 6 g2%
Dietary Fiber 1.7 g6.8%
Sugars 0.5 g
Protein 545 g1090.2%
Vitamin A 46.2% Vitamin C 15.2%
Calcium 60.6% Iron 10.7%
*Based on a 2000 Calorie diet
Turn chicken breast side up and work your fingers under the skin at the openings on each side of the breast.
Continue into thigh and leg and make the skin as smooth as possible.
Using fingers, spread herb mixture evenly under skin.
Place chicken, breast side up on broiling trivet.
Bake 9 to 13 minutes per pound on HIGH MIX or until chicken next to bone is no longer pink.