Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, May 22, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Kris Landrum
  • 4 bone-in chicken breasts, with skin
  • 3 TBS butter
  • 2 tsp. fresh chopped rosemary or 1 scant tsp. dried rosemary
  • 2 tsp. fresh chopped thyme or 1 scant tsp. dried leaf thyme
  • 2 tsp. snipped chives or 1 scant tsp. dried or freeze dried chives, optional
  • Dash salt
  • Dash pepper
Preheat oven to 400 degrees. Line a baking pan with foil and lightly grease.
Wash chicken and pat dry. Trim excess fat but leave skin on; arrange, skin side up, in the baking pan. Combine the butter with herbs, salt and pepper until well blended. Put about 2 teaspoons of the mixture under the skin of each chicken breast. Use remaining mixture to baste the chicken while roasting.
Roast for 30 to 40 minutes, or until chicken is cooked through, brushing with the remaining butter and herb mixture once or twice. Serves four.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website