Roasted Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Roasting Chicken
4 T softened butter:
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1 T fresh sage, chopped
4 garlic cloves, chopped
1 lemon, zested then cut in quarters
1 t each salt and pepper
1 T olive oil (I like pepper infused oil)
Salt and pepper
1/2 C red wine
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Directions: |
Directions:Preheat oven to 400º
Make herb butter by smashing butter, herbs ( any fresh herbs you like can be used, save some sprigs for stuffing the bird), garlic, lemon zest, salt and pepper together. Place mixture on parchment paper and roll to blend all the ingredients into a smooth mixture.
Loosen skin on breast of chicken and using fingers or rubber spatula rub herb butter under skin around breast and drumsticks.
Rub oil, salt and pepper all over outside skin of chicken. Place lemon wedges and herb sprigs inside chicken cavities.
If you have the time do this the night before, place the parchment coated with the butter over chicken and then cover with cling film. Take out of refrigerator about an hour before roasting.
Roast at 400º 1 hour.
After about 30 minutes pour some red wine over chicken and baste with pan juices. Continue to baste with more wine and juices until chicken is brown and cooked to internal temperature of 180 to 185º.
Remove chicken to carving board. Let sit 15 minutes before carving.
Pan juices can be used to make gravy. Place roasting pan on burner at medium heat add 1-2 T flour to drippings, slowly add about 1 cup of chicken stock, wine, or water to roux and simmer until thick. Season to taste. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is the best chicken I have ever made. The first time I made this my husband liked it so much that I had leftover cornbread stuffing, potatoes and gravy so I had to make another chicken the next day.
I make herb butter in large batches in the summer when the herbs are fresh. I wrap the butter in parchment and store in zip lock bags in the freezer so I can cut slices whenever I need it.
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