From the Better Homes and Garden Cookbook, submitted to pair with Domaine Divio 2018 Chardonnay.
Prep: 15 minutes Roast: 1 ¼ hours Oven: 375 F
Stand: 10 minutes Makes: 4 servings
- 1 3–3 1/2 lb whole chicken
- 2 tbsp melted butter or margarine
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp ground sage
- 1/2 tsp dried thyme crushed
- 1/4 tsp black pepper
Rinse inside of chicken: pat dry with paper towels. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken breast side up on a rack in a shallow roasting pan. Brush with melted butter; rub garlic over chicken.
In a small bowl stir together basil, salt, sage, thyme, and pepper; rub onto chicken.
Roast, uncovered, in a 375 degree oven for 1 ¼ to 1 ½ hours or until drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. Cover; let stand for 10 minutes before carving.