Butter & Herb Chicken

• 1 whole chicken with skin
• 6 Tbsp. butter, melted
• 1 Tbsp. each of garlic and ginger paste
• Juice of 1 large lemon
• 2 Tbsp. cajun spice
• 1 tsp. each, onion salt and onion powder
• 1 tsp. celery salt
• 1 tsp. black pepper powder
• 1/8 cup chopped fresh curly (or flat) parsley
• 1 long rib of celery, thinly sliced
• 1 Tbsp. fresh or dried marjoram
• 1/2 Tbsp. powdered sage
• 1/2 Tbsp. crushed rosemary
• 1 Tbsp. fresh chopped basil (dry can be used)
• 1/2 Tbsp. fresh or dried thyme
• 1 tsp. dried oregano
• 1/2 Tbsp. dried mint leaves
• Dash of crushed red pepper
• Salt (optional)

1. Pre-heat oven to 350u0b0F.
2. Wash chicken and dry with paper towels.
3. If needed, trim excess fat.
4. Thoroughly pierce chicken all over, and add a few deeper slashes for good measure.
5. Place chicken in baking dish.

chicken, butter, garlic, lemon, cajun spice, onion salt, celery salt, black pepper, fresh curly, celery, marjoram, powdered sage, rosemary, basil, thyme, oregano, mint leaves, red pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7874 (may not work)