Herb Baked Chicken

1 broiler fryer (3 lb.) 1 t. garlic salt 2 t. dried whole rosemary, crushed and divided 1/3 cup butter, melted 1/3 cup Chablis or other dry white wine 1/2 t. dried whole basil, crushed 1/2 t. salt 1/4 t. ground white pepper

Remove giblets and neck from chicken. Reserve for use in other recipes. Sprinkle garlic salt and 1 t. rosemary evenly in cavity of chicken. Truss chicken and place breast side up in a shallow roasting pan. Combine remaining 1 t. rosemary,butter and remaining ingredients in a small bowl; stir well. Brush chicken, generously with herb mixture. Bake, uncovered, at 350 for 1 1/2 hours or until chicken is done, basting occasionally with any remaining herb mixture. Makes 6 servings. Source: Ann McBride Chilcutt

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