Roasted Chicken

• 1 whole 4 pound roasting chicken
• 4 tablespoons room temperature butter
• 1 teaspoon dried thyme
• 1 teaspoon dried onion flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground sage
• 1 cup of dry white wine
• 1 pound of baby carrots or whole cut into 2 inch pieces

1. 1Preheat oven to 425 degrees. Place chicken in roasting pan and pat dry with paper towel. Mix butter and dry seasonings. Rub half over outside of chicken. Run finger under breast skin and place remainder of butter under skin. If you have a lemon, cut in quarters and put inside cavity. (I did not have one) Add white wine to pan. Place in oven and roast for 15 minutes then reduce heat to 350 and add carrots around chicken. Continue roasting for another hour and 15 minutes, basting a couple of times with pan juices. It is done when temperature reaches 165F or when juices run clear. Check the thickest part of the thigh. Cover loosely with foil and let rest for 10-15 minutes. Enjoy!!

Tap a step to mark it done.