Monday, December 20, 2010

Herb Baked Chicken

This recipe comes from Better Homes and Garden's cookbook.

One thing to note: Their temperature and cooking times are off so cook your whole fryer according to the weight and directions on the package.


1 - 3 to 3 1/2 lb whole fryer chicken
2 tablespoons butter, melted
2 cloves garlic, melted
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon lemon-pepper seasoning or black pepper

  1. Clean fryer well and pat dry.
  2. Combine butter with spices.
  3. Cover chicken with spices.
  4. Bake chicken as directed on the package.
  5. Baste chicken with collected juices after an hour.

I stuffed this chicken with stuffing. (The recipe is under holiday recipes.)

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