Roast Herbed Chicken

• 1 (2 1/2 to 3 lb.) broiler chicken
• cooking oil or melted butter
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried parsley flakes
• 1/2 tsp. onion salt
• 1/2 tsp. dried marjoram
• apple wedges (optional)
• celery leaves (optional)

1. Rinse bird, then pat dry.
2. Brush bird with oil or butter.
3. In a small mixing bowl combine basil, oregano, parsley, onion salt and marjoram; crush slightly.
4. Rub onto bird.
5. Tie legs together, pull neck skin to back and twist wing tips under.
6. Place bird, breast side up, on a rack in a shallow roasting pan.
7. Roast, uncovered, in a 375u0b0 oven 1 1/4 to 1 1/2 hours or until done.
8. Spoon drippings over bird occasionally.
9. Cover, then let stand 15 minutes before carving.
10. Garnish with apple wedges and celery leaves, if desired.

chicken, cooking oil, basil, oregano, parsley flakes, onion salt, marjoram, apple wedges, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545992 (may not work)