Roast Chicken with Herb Butter, Onions and Garlic

104597

Course Main Dishes

Ingredients in this Recipe

1 1/2 teaspoons all purpose flour
1 7 to 71/4 pound roasting chicken, rinsed, patted dry
1 cup canned low salt chicken broth
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1/2 cup dry white wine
1/2 teaspoon coarse salt
1/4 teaspoon fennel seeds, crushed
14 garlic cloves, peeled
3 medium onions, peeled, quartered lengthwise (do not remove root end)
7 tablespoons unsalted butter, room temperature

Recipe Preparation

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