Recipes · Main Dishes
Rosemary & Thyme Stuffed Chicken
- Serves
- 4
- Meal
- Main courses
- Issue
- September 2013
From the featureGet Growing
Ingredients
- 1 Whole Chicken, washed and patted dry
- 1 bunch rosemary (about 6 to 10 sprigs)
- 1 bunch thyme (about 5 sprigs)
- ¼ cup butter
- Salt and Pepper to tast
Method
Preheat oven to 350ºF. Stuff chicken with rosemary and thyme leaves. Rub skin with butter. Sprinkle with salt and pepper to taste. Bake 45 minutes to an hour or until the internal temperature reaches 165ºF.
From “Get Growing.”