Roast Chicken

54

Roast Chicken

Print Recipe
Servings 6

Ingredients

  • 4 1/4 lb whole chicken
  • 4 Tbsp butter
  • 1 Tbsp parsley
  • 1 Tbsp rosemary
  • 1 Tbsp sage
  • 1 Tbsp thyme
  • 2 garlic cloves
  • 1 1/2 tsp salt
  • Black pepper

Instructions

  • Using kitchen shears, cut the backbone out of the chicken. I immediately put this in a plastic container and store in the freezer to make stock when I have time. Place chicken breast side up in a roasting pan. Press down on chicken to help it lay flat.
  • Combine the herbs, garlc, salt, pepper, zest and juice in a mortar and pestle. Once all ground up add the butter and combine well.
  • Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
  • Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

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