Baked Herb Chicken

• 1 whole 4-5 Lb. Fryer Chicken
• 3 Tablespoons Margarine, Softened
• 2 teaspoons All-purpose Flour
• Herbs Of Your Choice
• Salt And Pepper, to taste
• 1 whole Lemon, Optional

1. 1.
2. Preheat oven to 350F.
3. 2.
4. Rinse and pat chicken dry including inside the chicken.
5. Place breast-side-up in a baking dish.
6. 3.
7. Make a paste of margarine, flour, salt and pepper, adding herbs of your choice.
8. Bruised garlic cloves, or a combination of sage and rosemary are some suggestions.
9. 4.
10. With your fingers, separate the skin from the breast meatloosen far backthen tuck the paste into the pocket and rub a little bit on the outside.
11. 5.
12. If desired, chop a lemon and tuck into the pocket with the paste or inside the cavity.
13. 6.
14. Bake for 35 minutes per pound, basting with the drippings once or twice toward the end.

fryer chicken, margarine, allpurpose, herbs, salt, lemon

Taken from tastykitchen.com/recipes/main-courses/baked-herb-chicken/ (may not work)