3 lbs whole chicken
1/4 cup softened butter
2 clove garlic, crushed
1 tbsp prepared mustard
1 tsp EACH dried thyme and marjoram
1/2 tsp salt
1/4 tsp ground black pepper
Preheat oven to 350F.
Remove and discard giblets and neck (if present). In a small bowl, combine butter and seasonings; mix well.
Set chicken, breast side up, on a rack in a foil covered roasting pan.
Using your fingers, gently separate the skin from the meat over the chicken breast and legs. Spread half of the herb butter under the skin. Spread the remainder over the skin on the wings, legs and breast. Tuck the wing tips under the back and tie the legs together with cotton string.
Cover loosely with a tent of foil.
Roast until a meat thermometer inserted into the breast reads 180F (about 90 minutes). Remove from the oven and let stand at room temperature for 15-20 minutes before carving.
Serve with Cranberry Rice Pilaf.