Roast Chicken
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.