Herb Butter Roasted Chicken

• 1 (3- to 4-pound) whole roasting chicken
• 1/4 cup Land O Lakes Unsalted Butter, softened*
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried rosemary, crushed**
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pear, plum and/or apricot slices, if desired

1. Heat oven to 350F.
2. Secure wings and legs to body of chicken.
3. Combine all herb rub ingredients in bowl; mix well.
4. Rub onto chicken.
5. Place chicken, breast-side up, onto rack in roasting pan.
6. Bake 75-90 minutes, basting occasionally, until meat thermometer inserted into inner thigh reaches at least 165F and juices run clear when pierced with a fork.
7. Add pear, plum and apricot slices to roasting pan 10 minutes before end of baking time, if desired.
8. Serve with roasted chicken.
9. **Substitute 2 tablespoons chopped fresh rosemary.
10. Variation: Herb Butter Roasted Chicken with Vegetables: Double ingredients for Herb Rub.
11. Rub half onto chicken; reserve remaining half.
12. Place 6 new red potatoes, cut in half; 6 carrots, cut in half crosswise and 3 medium onions, cut into quarters, on bottom of pan around chicken.
13. Dollop reserved herb rub evenly over vegetables.
14. Baste chicken and vegetables occasionally during baking time.

chicken, butter, parsley, rosemary, fresh garlic, salt, pepper

Taken from www.landolakes.com/recipe/1958/herb-butter-roasted-chicken (may not work)