Ingredients
1/2 cup butter, cubed4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed2 tablespoons minced fresh parsley1 teaspoon salt1/2 teaspoon pepper3 garlic cloves, minced1 whole roasting chicken (5 to 6 pounds)6 small red potatoes, halved6 medium carrots, halved lengthwise and cut into 2-inch pieces2 medium onions, quartered
Preparation
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° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
