Name: Herb Roasted Chicken
Ingredients: 4 lb. chicken fryer; 1 tsp. garlic salt; 1/2 c. melted butter; 1/2 c. dry white wine; 1 tsp. crushed rosemary; 1 tsp. sweet basil, crushed; 1 tsp. chopped parsley; 1/2 tsp. salt; 1/4 tsp. pepper

Ingredients

4 lb. chicken fryer
1 tsp. garlic salt
1/2 c. melted butter
1/2 c. dry white wine
1 tsp. crushed rosemary
1 tsp. sweet basil, crushed
1 tsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper

Nutrition

Values are indicative, matched from the Open Food Facts food database. per 100 g

154kcalCalories
16.67gProtein
8.97gFat
2.56gCarbohydrates
1.28gSugars
0.0gFiber
1.54gSalt

Instructions

1. Heat oven to 375°. Sprinkle chicken cavities with the garlic salt and crushed rosemary. Truss chicken and place in an open roasting pan. Combine butter, wine, rosemary, basil, parsley, salt and pepper in a small saucepan. Cook over low heat a few minutes until thoroughly blended.

2. Baste chicken with wine sauce. Roast 20 minutes per pound until tender. Baste frequently. The last 20 minutes, turn to brown underside.