Roasted Chicken With Herbs Tuesday, November 9, 2010
4 bone-in chicken breasts or thighs, with skin
3 TBSP butter
2 tsp fresh chopped rosemary (1 scant teaspoon dried rosemary)
2 tsp fresh chopped thyme (1 scant teaspoon dried leaf thyme)
2 tsp snipped chives (1 scant teaspoon dried or freeze dried chives)
Salt and pepper to taste
Heat oven to 400 deg. Line a baking pan with foil and spray with cooking oil spray. Wash chicken and pat dry. Trim excess fat but leave skin on; arrange, skin side up, in the baking pan. Combine the butter with herbs, salt, and pepper until well blended. Put about 2 teaspoons of the mixture under the skin of each chicken breast. Use remaining mixture to baste the chicken while roasting. Roast for 30 to 40 minutes, or until chicken is cooked through, brushing with the remaining butter and herb mixture once or twice.