This whole roasted chicken recipe is a family favorite. I don't make it often but when I do it's a big hit for the family. It's a great meal for large families and I usually use the leftovers in my chicken noodle soup recipe.
1. Let the chicken rest to room temperature for about a half hour before cooking.
2. Pre-heat oven to 400°
3. Mix soften butter with parsley and basil.
4. Pull apart the skin of the chicken and stuff the butter mixture between the skin and meat, rub it in between the crevices of the chicken.
5. Lay the bird, on a wire rack, Inside a roasting pan, breast up, wings tucked under and legs tied together.
6. Pour the cup of chicken broth inside the pan.
7. Bake uncovered for about an hour, until the skin starts to crisp up. Thermometer should 180°
8. Then cover with foil for about 10 to 20 minutes.
9. Let chicken rest for another 20 minutes to insure a nice tender juicy chicken.
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