Herb Roasted Chicken
|Margarine/Butter||3 Tablespoon, softened|
|Garlic||1 Clove (5 gm), minced|
|Parmesan cheese||3 Tablespoon, grated|
|Sage||1⁄2 Teaspoon, ground|
|Thyme leaves||3⁄4 Teaspoon|
|Basil leaves||3⁄4 Teaspoon|
|Roasting chicken||6 Pound|
Cream together margarine, garlic, Parmesan cheese, sage, thyme and basil.
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.