Cooked green beans with toasted almonds (optional)
Hot French bread (optional)
Directions
Preheat oven to 400°F. In small saucepan, melt 1 tablespoon of the butter over medium heat. Add onion; cook and stir until tender. Over low heat, stir in parsley, sage and rosemary. Remove from heat.
Gently loosen but do not remove skin from breast of chicken, forming a pocket between skin and meat. Carefully spread herb mixture over meat under skin. Replace skin. Melt remaining butter; brush or rub over surface of chicken. Sprinkle lightly with coarse salt and coarsely ground black pepper, if desired.
Place chicken on rack in baking or broiling pan. Roast 1 hour to 1 hour 15 minutes or until chicken is no longer pink, an instant-read thermometer registers 180°F, and juices run clear. If necessary, cover loosely with foil to prevent overbrowning. Let stand 5 minutes before carving. Serve with cooked green beans with toasted almonds and hot French bread, if desired.
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