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Roast Chicken with Herb Butter

For an aromatic and extramoist chicken, blend fresh chives and parsley with softened butter and spread under the skin.

Prep: 70 minutes Roast: 7 hour

1 chicken (3 ½ pounds)

3 tablespoons butter or margarine, softened

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

¼ teaspoon salt

¼ teaspoon coarsely ground black pepper

1. Preheat oven to 450°F. Remove giblets and neck from chicken; reserve for another use. Rinse chicken inside and out with cold running water; drain. Pat dry with paper towels.

2. In cup, combine butter, chives, and parsley until well blended. With fingertips, gently separate skin from meat on chicken breast and thighs. Rub herb mixture on meat under skin. Sprinkle salt and pepper on outside of chicken.

3. With chicken breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string. Place chicken, breast side up, on rack in small roasting pan (13" by 9").

4. Roast chicken about 1 hour. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175° to 180°F and juices run clear when thigh is pierced with tip of knife.

5. Transfer chicken to warm platter; let stand 10 minutes to set juices for easier carving. Remove skin from chicken before eating, if desired. Makes 4 main-dish servings.

Each serving with skin: About 495 calories, 48g protein, 0g carbohydrate, 32g total fat (12g saturated), 177mg cholesterol, 375 mg sodium.

Each serving without skin: About 347 calories, 419 protein, 0g carbohydrate, 199 total fat (8g saturated), 150mg cholesterol, 353 mg sodium.

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