Roasted Chicken with Rosemary

From the Taste of Home cookbook:

1/2 cup butter

4 tbsps minced fresh rosemary or 2 tbsps dried rosemary, crushed

2 tbsps chopped fresh parsley

3 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

1 roasting chicken (5-6 lbs)

9 small red potatoes, halved lengthwise

2 medium onions, quartered

1) In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan; tie drumsticks together with kitchen string.

2) Spoon half butter mixture over chickn. Place potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.

3) Cover and bake at 350 degrees for 1-1/2 hours, basting ever 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reads 180 degrees and vegetables are tender, basting occasionally.

4) Cover with foil and let stand for 10-15 minutes before carving.