Mccall'S Microwave Herb-Roasted Chicken

• 2 (10 oz. size) pkg. frozen white and wild rice
• 1 celery stalk, thinly sliced
• 1 small onion, chopped
• 2 Tbsp. chopped parsley
• 1/4 c. (1/2 stick) butter or margarine
• 1 tsp. lemon juice
• 1/2 tsp. dried tarragon leaves
• 1/4 tsp. dried rosemary leaves
• 1/4 tsp. dried thyme leaves
• 6 lb. roasting chicken
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder

1. With knife, vent rice packets.
2. Microwave on High 5 minutes, just until thawed.
3. In medium bowl, toss rice with celery, onion and parsley.
4. In small glass bowl, microwave butter on High for 20 seconds or just until softened, not melted.
5. Stir lemon juice, tarragon, rosemary and thyme into butter; mix well.

frozen white, celery stalk, onion, parsley, butter, lemon juice, tarragon, rosemary, thyme, roasting chicken, paprika, salt, pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004144 (may not work)