Roasted Chicken

Roasted Chicken

1 5-6 lb. roaster
4 tblsp. unsalted butter, softened
minced zest of two lemons
5-6 garlic cloves,sliced
3 tblsp. minced fresh thyme, or 1 tblsp. dried thyme
2 tblsp. minced fresh sage, or 2 tsp dried sage

2 tblsp. fresh rosemary, or 2 tsp.
dried rosemary
2 tblsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper

1- Preheat oven to 375 degrees.
2- In small bowl, combine butter, lemon zest, garlic, thyme, sage and rosemary; blend well. Reserve.
3- Rinse chicken under cold water and dry thoroughly, inside and out with paper towels. Starting at the neck area, carefully loosen skin from body; leave attached at the cavity area and the end of the legs. Rub the butter mixture under the skin spreading it evenly all over the chicken.
3- Pull the skin over the opening of the neck and secure with skewer. Tie the legs together with kitchen string.
4- Rub the entire outside surface with soy sauce and sprinkle with salt and pepper. Reduce oven heat to 350 degrees; place chicken on rack in roasting pan and cook uncovered for 1 hour and 20 minutes or until juices run clear when thickest part of thigh is pierced. Baste every 15 minutes.

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dried rosemary