prep 0:30 total 1:30
2 to 4 servings
Combine herbs and salt to taste. Rub chicken inside and out with butter and under breast skin, gently lifting the skin near the neck cavity and being careful not to tear it from the leg.
This chicken is wonderful served with chopped root vegetables such as carrots,onions, leeks, potatoes and fennel bulbs which have been tossed in a metled butter and olive oil mixture and added to the pan the final hour of cooking. A crisp, fresh garden salad tossed with vinaigrette is the perfect accompaniment to this wholesome meal.
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