I make this almost weekly and use any leftover chicken all week long in a variety of meals.

Yield: 8 - 10

Author: Leslie Morgan

Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M

A staple in our house, almost every week.

Preheat oven to 400 degrees
Melt butter and mix in salt, pepper and herbs
Loosen skin on your chicken, rub the butter/herb mixture in between the skin and the meat. If using a whole chicken rub mixture inside the chicken, covering as much of the chicken as you can.
Set in a baking or roasting pan.
Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Let rest before carving, about 15 minutes.