Whole Roasted Chicken
Takes about 2 hours
Makes 1 roasted chicken
-what you need-
- 1 whole chicken (5-7 pounds)
- 3/4 cup butter, room temp
- Salt & Pepper
- Fresh Thyme, 6 sprigs
- Fresh Rosemary, 4 sprigs
- Fresh Parsley, about 1/2 cup
- 2 large stalks celery
- 1 large carrot
- 2 large onions
- 1 garlic bulb
- Olive oil
-what to do-
- Preheat oven to 425 degrees and grab a heavy duty pot to bake the chicken in with at least a 3 inch lip.
- Cut up your carrots, onions and celery into large pieces and place into your pot.
- Slice the top of the garlic bulb off and place into your pot. Cut piece too.
- Next add in your herbs on top of the veggies. I used my fingers to side down the stalks of the herbs to remove the sprigs. For the parsley I did a rough tear and placed in.
- Coat the veggies and herbs with a few glugs of olive oil.
- Next the chicken. Using a sharp knife or kitchen scissors, remove the backbone of your chicken. This is optional but spatchcocking it creates a more even bake.
- Next, gently get under the skin of your chicken, breast and legs, using your first two fingers. This creates a pocket so we can add our butter in.
- Season your chicken heavily, inside and out with salt and pepper.
- Place your chicken in your pot, on top of the veggies and herbs, then place half your butter in between the skin, pressing along the outside of the skin to work it throughout those pockets we made. Using remaining butter coat the outside of your chicken.
- Lastly, add a few more cracks overtop of the chicken of salt and pepper for a nice look, and a fresh pinch of thyme.
- Bake the chicken for 30 minutes and using a baster, baste the chicken with the herby butter juices at the bottom of the pan.
- Continue to bake the chicken for an addition 30 to 45 minutes, until internal temp reaches 165. Skin will be golden brown. Let sit for about 15 minutes to cool.
- Serve with your favorite sides and some of the pan drippings, it’s the best part!
- Enjoy!!!!!!
How does a chicken play drums?
With their drumsticks.
