Roast Whole Chicken
Directions
- 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.
- 2Prepare vegetables: Chop onions, carrots, and potatoes.
- 3Toss vegetables with olive oil, salt, and pepper.
- 4Clean and dry the chicken.
- 5Spread the garlic herb butter all over the chicken, inside and out.
- 6Place the chicken on top of the vegetables in the roasting pan. Add extra herbs, garlic, and lemon slices to the pan.
- 7Tie the chicken legs together using kitchen string.
- 8Season chicken with more salt and pepper.
- 9Add 1 cup of chicken stock or white wine to the bottom of the roasting pan.
- 10Roast the chicken at 400°F, basting every 20 minutes, until internal temperature reaches 165°F (approximately 1 hour and 15 minutes).
- 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
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