This is a very simple but flavorful recipe for a moist
roasted whole chicken.
Serves 4
Whole chicken, 3-4 pounds
1 bunch fresh parsley
1 medium onion, quartered
3 ounces butter, melted
1/2 cup water
Salt and pepper to taste
Pre-heat oven to 425. Place the parsley, onion, half of the
butter and seasonings in the cavity of the chicken. Brush
the remaining butter onto the bird. Place in a baking pan
and cook for seven minutes. Add the water to the pan and
reduce the heat to 375. Roast for 20 minutes a pound plus
20 minutes (for example: a 4 pound chicken would cook for
1:40). Allow to cool slightly before slicing. Serve warm.
Cheers
roasted whole chicken.
Serves 4
Whole chicken, 3-4 pounds
1 bunch fresh parsley
1 medium onion, quartered
3 ounces butter, melted
1/2 cup water
Salt and pepper to taste
Pre-heat oven to 425. Place the parsley, onion, half of the
butter and seasonings in the cavity of the chicken. Brush
the remaining butter onto the bird. Place in a baking pan
and cook for seven minutes. Add the water to the pan and
reduce the heat to 375. Roast for 20 minutes a pound plus
20 minutes (for example: a 4 pound chicken would cook for
1:40). Allow to cool slightly before slicing. Serve warm.
Cheers