Viking RDMOR206SS Convection Cookbook - Page 22

Herb Roasted Chicken

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Herb Roasted Chicken 3 tablespoons margarine or butter, softened 1 clove garlic, minced 3 tablespoons grated Parmesan cheese 1/2 teaspoon ground sage 3/4 teaspoon thyme leaves 3/4 teaspoon basil leaves 5 to 6 pound roasting chicken  Makes 6 servings Cream together margarine, garlic, Parmesan cheese, sage, thyme and basil. Turn chicken breast side up and work your fingers under the skin at the openings on each side of the breast. Continue into thigh and leg and make the skin as smooth as possible. Using fingers, spread herb mixture evenly under skin. Place chicken, breast side up on low rack. Roast using Convec Roast setting number 1. Per Serving: Calories: 270 Protein: 32 g. Carbohydrate: 1 g. Fat: 15 g. Cholesterol: 94 mg. Sodium: 216 mg. 20

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20
3
tablespoons margarine or butter, softened
1
clove garlic, minced
3
tablespoons grated Parmesan cheese
²
teaspoon ground sage
±
teaspoon thyme leaves
±
teaspoon basil leaves
5 to 6 pound roasting chicken
Makes 6 servings
Cream together margarine, garlic, Parmesan cheese, sage,
thyme and basil.
Turn chicken breast side up and work your fingers under the
skin at the openings on each side of the breast. Continue into
thigh and leg and make the skin as smooth as possible. Using
fingers, spread herb mixture evenly under skin.
Place chicken, breast side up on low rack. Roast using Convec
Roast setting number 1.
Per Serving:
Calories:
270
Protein:
32 g.
Carbohydrate:
1 g.
Fat:
15 g.
Cholesterol:
94 mg.
Sodium:
216 mg.
Herb Roasted Chicken