- ¼ cup chopped parsley
- 1 tsp. herb chicken seasoning
- ½ tsp. grated lemon peel
- ½ tsp. seasoned salt
- ½ tsp. black pepper
- ½ tsp. garlic salt
- 2 tbsp. corn oil
- 3½ lb. roasting chicken
In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, ¼ tsp.
pepper, ¼ tsp. garlic salt and oil; blend well. Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat evenly. Place chicken on bake pan/drip tray of oven. Roast in preheated oven at 375°F for 90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear and meat thermometer will register 170°F when inserted into breast.) Remove from oven; tent with foil and let stand at least 10 minutes before serving.
Makes 4 to 5 servings.
PDF