Garlic Rosemary Roast Chicken
|Garlic||2 Clove (10 gm), minced|
|Snipped rosemary/2 teaspoons dried rosemary, crushed||2 Tablespoon|
|Broiler fryer chicken||3 Pound|
|Butter/Margarine||2 Tablespoon, melted|
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.