Herb Roasted Chicken

Heat oven to 375°. Sprinkle chicken cavities with the garlic salt and crushed rosemary. Truss chicken and place in an open roasting pan. Combine butter, wine, rosemary, basil, parsley, salt and pepper in a small saucepan. Cook over low heat a few minutes until thoroughly blended.

Baste chicken with wine sauce. Roast 20 minutes per pound until tender. Baste frequently. The last 20 minutes, turn to brown underside.