Category: Meat Mains
Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
2 Hr 30 Mins
Total Time:
2 Hr 50 Mins
From Peggy: She reports this is one of her favorite chicken recipes, from a book by Susan Branch, “Heart of the Home” in Martha’s Vineyard. She has begun growing her own herbs and using then fresh in this recipe. Martha (her Martha, that is) asked if this was smoked chicken – the herbs really penetrate the whole bird.
Ingredients
Adjust Servings
- Herb Mixture
- Assembly
Instructions
- Preheat oven to 425°.
- Wash the inside of the chicken. Pat dry with paper towels. Loosen skin on breast and legs.
- Cream together the butter, garlic, cheese, and herbs. Spread this mixture evenly under the skin. Smear another 3 Tbsp soft butter inside and outside of chicken, salt lightly. Melt another 3 Tbsp butter to use for basting during cooking.
- Roast chicken at 425° for 15 minutes, then lower the oven to 350°. Roast for 20 minutes per pound until done (no pink juices run when pierced), basting every 15 minutes, or so. Allow chicken to rest 10 minutes before carving.