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Roasted Chicken | ![]() |
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1 5-6 lb.
roaster |
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2 tblsp. fresh rosemary, or
2 tsp. |
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6 | ![]() |
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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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