Roast Whole Chicken

80 mins
Serves 4
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Directions

  1. 1Make the garlic herb butter: In a bowl, combine softened butter, chopped rosemary, chives, thyme, minced garlic, lemon zest, Dijon mustard, olive oil, salt, pepper, and smoked paprika. Mix well.
  2. 2Prepare vegetables: Chop onions, carrots, and potatoes.
  3. 3Toss vegetables with olive oil, salt, and pepper.
  4. 4Clean and dry the chicken.
  5. 5Spread the garlic herb butter all over the chicken, inside and out.
  6. 6Place the chicken on top of the vegetables in the roasting pan. Add extra herbs, garlic, and lemon slices to the pan.
  7. 7Tie the chicken legs together using kitchen string.
  8. 8Season chicken with more salt and pepper.
  9. 9Add 1 cup of chicken stock or white wine to the bottom of the roasting pan.
  10. 10Roast the chicken at 400°F, basting every 20 minutes, until internal temperature reaches 165°F (approximately 1 hour and 15 minutes).
  11. 11Let rest for 15 minutes before serving.

Ingredients

  • 1 whole chicken
  • 1 stick soft butter
  • 2 rosemary sprigs
  • 1 bunch chives
  • 7 thyme sprigs
  • 4 garlic cloves
  • 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 pinch pepper
  • 1 pinch smoked paprika
  • 2 onions
  • 3 carrots
  • 5 potatoes
  • 1 cup chicken stock or white wine

Equipment

knifecutting boardgratermixing bowlroasting panbaster
Roast Whole Chicken | Clip Recipe