Garlic Rosemary Roast Chicken Recipe
Ingredients
| Garlic | 2 Clove (5gm), minced | |
| 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed | ||
| Fryer chicken | 1 3 pound | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Combine garlic and 1 tablespoon of the fresh rosemary (or 1 teaspoon of the dried rosemary).
Rub chicken inside and out with garlic and rosemary mixture.
Sprinkle chicken with salt.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, on rack in shallow roasting pan.
Combine melted butter and the remaining fresh or dried rosemary; brush over chicken.
Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone.
Roast, uncovered, in 375° oven for 1 to 1 1/4 hours or till meat thermometer registers 185° and drumstick moves easily in socket.
Baste occasionally with pan drippings.
Rub chicken inside and out with garlic and rosemary mixture.
Sprinkle chicken with salt.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, on rack in shallow roasting pan.
Combine melted butter and the remaining fresh or dried rosemary; brush over chicken.
Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone.
Roast, uncovered, in 375° oven for 1 to 1 1/4 hours or till meat thermometer registers 185° and drumstick moves easily in socket.
Baste occasionally with pan drippings.
Chef
