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Sunday, March 30, 2014

Roast Whole Chicken

1 whole roaster chicken, 3-5 pounds
10-12 garlic cloves, peeled
1 lemon, quartered
3 sprigs fresh thyme
3 sprigs fresh oregano
4 sprigs fresh rosemary
3 tablespoons butter, at room temperature
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper

Preheat oven to 385 degrees F.

Remove chicken from plastic and rinse off with cold water. Completely pat dry with paper towel.   Liberally season the inside of the cavity with salt and pepper. 

Stuff cavity with garlic cloves, fresh herbs and lemon wedges. Reserve a sprig of each of the herbs and two garlic cloves to rub on the outside of the chicken. Mince up the reserved herbs and garlic. 

Rub the entire bird, including underneath the skin, with room temperature butter, minced herbs and garlic.  Liberally salt and pepper skin of the chicken.

Tie wings and legs with bakers twine so they are close to the body.  Place the chicken in a roaster pan, breast side up and place in preheated oven.  

About 30 minutes in, take chicken out of the oven and baste with butter and juices in the bottom of the pan.  When chicken has reached an internal temperature of 180 degrees, it is finished.  You can also tell it is finished by placing your knife between the leg and the thigh and the juices run clear. Total cook time for my 4 pound chicken was approximately 1 hour.    

Take out of oven when finished and let cool for 20 minutes.  After carving, spoon some of the juices over the meat.

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