A new recipe!

I'm making this roasted chicken recipe for dinner tonight.

Ingredients

• 1/2 cup butter, cubed
• 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
• 2 tablespoons minced fresh parsley
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 whole roasting chicken (5 to 6 pounds)
• 6 small red potatoes, halved
• 6 medium carrots, halved lengthwise and cut into 2-inch pieces
• 2 medium onions, quartered

Directions

• In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
• Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reaches 180° and vegetables are tender, basting occasionally.
• Cover with foil and let stand for 10-15 minutes before carving. Serve with vegetables. Yield: 9 servings.

I'm also going to make up some rolls to go with it and some gravy from the drippings.