Butterflied Chicken with Fresh Herb Seasoning

1.6 kg chicken
1 teaspoon oil
1 clove garlic, crushed

Fresh herb seasoning:
60 g butter
1 large onion, finely chopped
1 red pepper, finely chopped
1 tablespoon chopped fresh rosemary
1/4 cup chopped fresh coriander
3 cups (210g) stale breadcrumbs

Using sharp knife or scissors, cut along either side of backbone, remove and
discard backbone. Place chicken breast side up on bench, flatten with hand or
rolling pin. Loosen skin over breast and drumsticks by sliding fingers between
skin and meat. Push seasoning evenly under skin. Place chicken in baking dish,
rub with combined oil and garlic. Bake, uncovered, in moderate oven about
1 1/2 hours or until chicken is browned and tender; allow to stand 15 minutes
before serving.

Fresh herb seasoning:
Heat butter in pan, add onion and pepper, cook, stirring, until onion is soft.
Stir in herbs and breadcrumbs; mix well.

Source:
"Australian Woman's Weekly August 2001 Issue"
Copyright:
"ACP Publishing Pty Ltd ABN 053 273 546"

Per Serving (excluding unknown items): 3078 Calories; 237g Fat
(70.3% calories from fat); 206g Protein; 20g Carbohydrate; 5g Dietary Fiber;
1199mg Cholesterol; 1321mg Sodium. Exchanges: 0 Grain(Starch); 28 1/2 Lean Meat;
3 Vegetable; 29 1/2 Fat.

NOTES : Chicken can be prepared 2 days ahead. Storage: Covered, in refrigerator.
Freeze: Seasoned chicken suitable. Microwave: Not suitable.

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