Herb Roasted Chicken and Corn and Squash Saute Herbs and spices used (Paprika, Ground Mustard, Oregano, Basil and Parsley Flakes) Soften 1/2 stick of butter, mix in spices and herbs and spread over the chicken. (Rinse chicken in cold water, pat dry with paper towel.) Roast at 350 degrees for about 1 1/2 hours. It depends on the size of the chicken. The rule of thumb is about 20 minutes per pound. Sorry about the photo. I was so eager to eat it that I forgot to take the photo before cutting into it lol! Corn and Squash Saute: 5 ears Corn 1 Zucchini, diced 1 Yellow Squash, diced 1 Red Pepper, diced 1 Red or White Onion, diced 3T Olive Oil I cooked the corn first in boiling water for about 10 minutes and then let it cool in the fridge for about 10 minutes. I stood the corn upright and cut the corn off the cob and set it aside. Heat a large frying pan (medium heat), add olive oil. Cook onion and red pepper first for about 3-4 minutes. Add zucchini and ...