We have had lots of beautiful, fresh herbs in the garden lately, but of course you can make this recipe with dried herbs as well. It turned out beautifully browned with crispy skin and a fragrant, herby flavor.
1 sprig of fresh thyme (or 1/2 teaspoon dried)
1 sprig fresh dill (or 1/2 teaspoon dried)
4 fresh sage leaves (or 1/2 teaspoon dried)
5 fresh basil leaves (or 1 teaspoon dried)
1 sprig fresh rosemary (or 1 teaspoon dried)
3 sprig marjoram or oregano (or 1 teaspoon dried)
1 clove fresh garlic, mashed or finely grated
2 teaspoons salt
1/2 teaspoon ground black pepper
1/3 cup soft butter
1 pastured roasting chicken
1. Preheat oven to 350 F. Wash the chicken and pat dry with paper towels. Settle into a roasting pan, breast up.
2. If you are using fresh herbs, mince them finely. Otherwise, add herbs, garlic, salt and pepper to the butter and mix well.
3. Rub the chicken all over with the butter and herb mixture, inside and out. Roast in a hot oven for about 1 – 1 1/2 hours, or until the legs are loose and the juices run clear.