Roasted Chicken
Author: Leslie Green - The Hungry Housewife
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Easy and delicious roasted Chicken
  • 5 lb. Whole Chicken
  • 1 stick Butter, softened
  • 2 tablespoons minced Fresh Flat Leaf Parsley
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon minced Fresh Rosemary
  • 1 1 /2 teaspoon Coarse Kosher Salt
  • 1 teaspoon minced Fresh Thyme
  • ½ teaspoon Pepper
  1. Rinse and dry the chicken and place it on a rack in a 9 x 13 pan.
  2. Place in the refrigerator uncovered, until ready to cook dinner, up to 24 hours. (this helps the skin dry out)
  3. Preheat oven to 425
  4. In a small bowl, mix together butter,parsley,oil,rosemary,salt,thyme and pepper.
  5. With your fingers,separate the skin from the breast and spread butter over the meat and replace the skin. Continue to rub the entire chicken with butter including the inside.
  6. Tie the legs together with kitchen twine.
  7. Roast in oven for 1½ hours or until juices run clear.
  8. Loosely tent with foil during the last 30 minutes of cooking to prevent the skin from over-browning.
  9. Allow to rest at room temperature for 20 minutes prior to slicing.
Recipe by The Hungry Housewife at