Herb-Roasted Chicken

1. Preheat oven to 375°F. Rinse chicken body cavity; pat dry. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan.

2. Combine butter and garlic; spread over chicken. In a small bowl stir together remaining ingredients; sprinkle over chicken.

3. Roast 1 1/2 to 1 3/4 hours or until chicken is done (at least 170°F in thigh) and drumsticks move easily in sockets, cutting string and covering with foil to prevent overbrowning after 1 hour. Remove from oven. Cover and let stand 10 minutes before carving.

Herb-Roasted Chicken and Vegetables

Prepare chicken as directed, except in a large bowl combine 1 lb. red-skinned potatoes, cut into 1-inch pieces; 3 carrots, halved lengthwise and cut into 1-inch pieces; 1 medium turnip, peeled and cut into 1 1/2-inch pieces; and 1 medium onion, cut into 1-inch chunks. Drizzle with 2 Tbsp. melted butter and 1 Tbsp. vegetable oil and sprinkle with 1/4 tsp. EACH salt and black pepper; toss to coat. Arrange vegetables around chicken in pan the last 45 to 50 minutes of roasting, stirring vegetables once or twice.Nutrition analysis per serving: 897 calories, 61 g protein, 27 g carbohydrate, 60 g total fat (21 g sat. fat) 260 mg cholesterol, 4 g fiber, 6 g total sugar, 167% Vitamin A, 42% Vitamin C, 628 mg sodium, 9% calcium, 22% iron

Citrus-Herb Roasted Chicken

Prepare chicken as directed, except in a food processor combine 1/2 cup fresh basil leaves; 1/4 cup EACH fresh Italian parsley leaves and coarsely chopped onion; 1 Tbsp. fresh mint leaves; 2 tsp. snipped fresh sage; 1 tsp. EACH salt and lemon zest; and 1/2 tsp. EACH cracked black pepper and orange zest. Cover and pulse until finely chopped. With processor running, slowly add 2 Tbsp.olive oil in a steady stream until nearly smooth. Loosen skin on chicken breast and legs and spread herb mixture under the skin on meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving: 772 calories, 58 g protein, 3 g carbohydrate, 57 g total fat (17 g sat. fat), 245 mg cholesterol, 1 g fiber, 1 g total sugar, 24% Vitamin A, 23% Vitamin C, 950 mg sodium, 6% calcium, 18% iron

Moroccan-Spiced Roasted Chicken

Prepare as directed, except in a food processor combine 1/4 cup EACH toasted slivered almonds, fresh Italian parsley leaves, and coarsely chopped onion; 2 Tbsp. packed brown sugar; 2 tsp. orange zest and 2 Tbsp. orange juice; 2 tsp. ground cumin; 1 1/2 tsp. ground turmeric; 1 tsp. EACH salt and ground coriander; 1/2 tsp. ground cinnamon; 1/4 tsp. ground cloves; and 1/8 tsp. cayenne pepper. Cover and process until nearly smooth. Loosen skin on chicken over breast and legs and spread spice mixture under the skin over meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving 784 calories, 60 g protein, 12 g carbohydrate, 54 g total fat (17 g sat. fat), 245 mg cholesterol, 2 g fiber, 8 g total sugar, 18% Vitamin A, 28% Vitamin C, 953 mg sodium, 9% calcium, 24% iron

Tomato-Basil Roasted Chicken

Prepare as directed, except in a food processor combine 1/2 cup EACH fresh basil leaves and chopped oil-packed dried tomatoes; 1/4 cup cut-up fresh chives; 1 Tbsp. balsamic vinegar; 2 tsp. dried oregano; 1 tsp. salt; and 1/2 tsp. black pepper. Cover and pulse until finely chopped. With processor running, slowly add 2 Tbsp. olive oil in a steady stream until nearly smooth. Loosen skin on chicken over breast and legs and spread herb mixture under the skin over meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving: 797 calories, 59 g protein, 6 g carbohydrate, 59 g total fat (18 g sat. fat), 245 mg cholesterol, 1 g fiber, 1 g total sugar, 22% Vitamin A, 35% Vitamin C, 984 mg sodium, 7% calcium, 20% iron

Spiced Apricot Roasted Chicken

Prepare as directed, except in a small bowl soak 1/2 cup snipped dried apricots in 2 Tbsp. orange juice 15 minutes. In a food processor combine apricot mixture; 1/4 cup chopped red onion; 2 Tbsp. softened butter; 1 Tbsp. lemon zest; 1 tsp. EACH salt and ground cinnamon; and 1/4 tsp. ground allspice. Cover and process until nearly smooth. Loosen skin on chicken over breast and legs and spread apricot mixture under the skin over meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving: 800 calories, 58 g protein, 13 g carbohydrate, 56 g total fat (20 g sat. fat), 260 mg cholesterol, 2 g fiber, 10 g total sugar, 26% Vitamin A, 19% Vitamin C, 993 mg sodium, 6% calcium, 17% iron