Herb Roasted Chicken

1 4 to 5 lb. chicken

1/4 cup butter -- softened

1 teaspoon rosemary -- crushed

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons parsley -- chopped

1 teaspoon garlic -- finely chopped

Heat oven to 350 degrees. Secure wings and legs to body of chicken. In small bowl stir together all herb rub ingredients; rub onto chicken. Place chicken, breast side up, on rack in roasting pan. Bake for 2 to 2-1/2 hours or until fork tender.

Variations: Herb butter chicken with vegetables: Double ingredients for herb rub. Rub half onto chicken; reserve remaining half. Place 6 new potatoes, cut in half; 6 carrots, cut in half crosswise and 2 medium onions, cut into quarters, on bottom of pan around chicken. Dollop reserved herb rub evenly over vegetables. Baste chicken and vegetables occasionally during baking time.