Herb Roasted Chicken

• 1 (3 1/2 lb) broiler-fryer chickens
• 3 garlic cloves, halved
• 2 bay leaves
• 13 cup herbes de provence
• 14 cup butter, melted
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon paprika
• additional fresh herb (to garnish)

1. Rub skin of chicken with cut side of 2 pieces of garlic.
2. Rub under skin with garlic also.
3. Place all garlic halves, bay leaves, and herbs de provence in cavity of chicken.
4. Truss chicken.
5. Combine butter, chopped herbs, salt, pepper, and paprika.
6. Place chicken breast side up in a shallow roasting pan; brush generously with butter mixture, rub under skin.
7. Bake, uncovered at 375F for 1 1/2 hours or until done, basting occasionally with remaining butter mixture during last half of baking.
8. Remove chicken to serving platter; garnish with fresh herbs.

chickens, garlic, bay leaves, provence, butter, fresh basil, fresh oregano, thyme, salt, pepper, paprika

Taken from www.food.com/recipe/herb-roasted-chicken-175538 (may not work)