Herb Butter Roasted Chicken

• 6 tbsp melted butter
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh thyme leaves
• 1 tbsp chopped fresh parsley leaves
• 1 tbsp concentrated chicken stock
• 1 (5 lb) whole chicken
• 4 tbsp olive oil
• 3 None medium leeks, split lengthwise, cleaned
• 8 oz baby carrots
• 1/2 tsp orange zest

1. Preheat oven to 350u0b0F. Combine butter, herbs and concentrated chicken stock. Set aside.
2. Place chicken in a roasting pan and season. Roast for 1 hour, basting with pan juices. Brush with herb mixture. Arrange leeks and carrots around chicken. Roast for another 15-30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175u0b0F. Remove vegetables and set aside. Let chicken rest for 20 mins then brush with remaining herb mixture. Toss leeks and carrots with orange zest and arrange on a serving platter. Serve with chicken.

butter, rosemary, thyme, parsley, chicken stock, chicken, olive oil, leeks, baby carrots, orange zest

Taken from recipes-plus.com/api/v2.0/recipes/31587 (may not work)