Herb Roasted Chicken

Herb Roasted Chicken

3-4 pound hen
1 stick butter, softened
1 tsp. each of the following herbs
Dried dill
Dried parsley
Thyme
Basil
Fresh rosemary
Oregano

Rinse chicken and pat dry, being sure to remove all gizzards from inside cavity.
Add herbs to butter and mix well, then begin to put mixture underneath the skin, right next to the chicken meat. Keep moving mixture as far into the "pocket" as you can, without breaking the skin. Any leftover herb mix can be rubbed on top of skin.

Dust the bird with Tony's seasoning

Place hen breast side up, use kitchen twine and tie legs together. If you have fresh rosemary, put several twigs in bottom of baking dish, then add chicken. Roast in 400-425 degree oven for about an hour, or until skin is very crispy and leg bone can be very easily pulled apart. Put chicken on platter and let rest.

Deglaze pan with a simple splash of vermouth or white wine, juice of a lemon, and you may add some chicken broth or stock. Reduce liquid by half.