Roast Herb Chicken
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 321. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 1/2- to 3-pound broiler-fryer chicken
- 2 tablespoons margarine or butter
- 3 tablespoons lemon juice
- 1 teaspoon dried tarragon, oregano, basil, thyme, savory, or sage, crushed; or 3 cloves garlic, minced
Instructions
- Rinse chicken and pat dry. Skewer neck skin to back; tie legs to tail. Twist wings under back. Place, breast side up, on a rack in a shallow roasting pan. Melt margarine or butter; stir in lemon juice and a herb or garlic. Brush over chicken.
- Roast, uncovered, in a 375° oven for 1 1/2 hours or till no longer pink and the drumsticks move easily in their sockets, brushing occasionally with drippings. Season to taste with salt and pepper.
- When micro-cooking or grilling chicken, brush this tangy herb mixture on the bird.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Grilled chicken marinated in roasted garlic mustard vinaigrette" by SaucyGlo; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/67238971@N04/7846437226. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.