Chicken Pasta Primavera Salad with Parmesan Vinaigrette
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||%|
|Saturated Fat 5g||%|
|Total Carbs 1g||%|
|Dietary Fiber 0g||%|
|Vitamin A 9%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tablespoons butter, melted
1 1/2 tablespoonsminced fresh thyme
1 tablespoonminced fresh oregano
1 tablespoonminced fresh rosemary
1 teaspoonkosher salt
1/2 teaspoonground black pepper
Preheat oven to 425°F. Remove giblets and neck from chicken. Discard or cook separately. Loosen chicken skin around breast, drumsticks and thighs.
Combine butter, herbs, salt and pepper. Brush butter mixture under skin and on outside of chicken. Set a vertical, v-shaped, or flat roasting rack in a baking pan. Place chicken in rack. Sprinkle evenly with paprika.
Roast at 425°F for 15 minutes. Reduce oven to 375°F and continue roasting 1 to 1 1/2 hours until internal temperature registers 180°F, measured at thickest part of the thigh. Remove from oven and let stand 10-15 minutes before carving.
Butter Herb Roast ChickenAdd Your Comment