Roasted Chicken

I used to watch the Food Network quite a bit, I would see things and then try them. Years ago Jamie Oliver had his own show, once he was making roasted chicken. He did something to the chicken that made the breast so moist. He simply rubbed the breast with an herb butter. I have always buttered my chicken for best results and moist chicken, who wants to eat dry chicken breast? Not me. Left over chicken can be used to make chicken salad, chicken noodle soup (save carcass), and chicken pot pie. That's 3 meals from 1 chicken. You could roast 2 if you want to yield more meat.

Ingredients

1 Whole Chicken

1/4c butter softened

2tsp thyme

1tsp basil

1tsp sage

1 sprig rosemary leaves (optional)

Salt&P

Method

Wash and pat dry chicken. gently with your hand insert between skin and breast and separate the skin from the breast. Mix together the butter and spices. Take butter in hand and evenly (under the skin) put butter over the breast. Pat down. Put chicken in a baking pan, or broiler pan and bake at 350° for 45 to 60 min until the thermometer reads 165° when inserted to the thickest part of the breast. Take chicken out of oven and let rest for 5-10 minutes before carving.