Garlic Butter Roasted Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Whole 4 to 5 lb. chicken
1 stick of butter, melted
2 tsp. rubbed sage (or 1 T. finely chopped fresh sage leaves)
2 tsp. dried parsley flakes ( or 1 T. finely chopped fresh)
1 T. minced garlic
1 T. olive oil
salt & freshly ground pepper
1 lg. sweet onion, thickly sliced
3 or 4 whole garlic cloves, smashed
1 c. chicken broth
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Directions: |
Directions:Preheat oven to 450º F.
Add sage, parsley, and minced garlic to melted butter. Loosen the skin over the chicken breast and legs; holding the chicken upright, pour most of the butter mixture under the skin reserving about 2 T. to smear over the outside of the chicken. Tie the legs together and tuck the wing tips under.
Lay the sliced onion and crushed garlic cloves on the bottom of the roasting pan and place the chicken on top. Drizzle the olive oil over and sprinkle with salt and pepper to taste. Pour the 1 c. chicken broth around the chicken to prevent burning and add extra flavor to the pan juices. Roast chicken for about 10 minutes, then reduce oven temperature to 350º F. and roast for about 1 to 1½ hrs. until chicken tests 165º on an instant read thermometer, basting twice with pan juices.
Remove the chicken from the pan and allow to rest for 15 minutes. If you want crispy skin don't tent it. Cut into serving size pieces, slicing the breast halves crosswise, and place on serving platter. Strain the pan juices and pour over the chicken pieces or use it to make a delicious gravy. |
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Personal
Notes: |
Personal
Notes: If you want lemon chicken, quarter a fresh lemon and squeeze half over top before roasting inserting the other half into the cavity.
If you don't like (or don't have) sage feel free to substitute thyme or basil.
Reserve the carcass and leftover bits to make yummy broth for gravies or soups. Scrape it all into a pot or slow cooker, add water to about 1" above chicken. Add 2 tsp. Better Than Bullion or chicken stock powder or 2 crumbled cubes, celery, carrot, a few garlic cloves, and a few sprigs of fresh herbs like thyme/rosemary/parsley OR 1 tsp dried herbs. Simmer 1 hour / slow cooker 6 hours, strain.
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