Directions
- 1Chop carrots and celery for a bed of vegetables.
- 2Slice a whole head of garlic in half.
- 3Cut a candy onion in half to elevate the chicken.
- 4Chop red skin potatoes in half.
- 5Add all chopped vegetables and garlic into a roasting pan.
- 6Season the vegetables with olive oil, salt, and pepper.
- 7Toss the vegetables around in the roasting pan.
- 8Make space in the center of the vegetables for the chicken to sit on.
- 9Place softened butter into a bowl.
- 10Remove rosemary and thyme leaves from their stems.
- 11Throw the herb stems into the roasting pan with the vegetables.
- 12Finely chop the rosemary and thyme leaves.
- 13Add chopped herbs to the butter.
- 14Grate garlic into the butter mixture.
- 15Add lemon zest to the butter mixture.
- 16Season the butter with Tony's seasoning, garlic powder, onion flakes, and paprika.
- 17Add salt and pepper to the butter mixture.
- 18Add a little olive oil to the butter mixture for a nice crust.
- 19Mix the compound butter well.
- 20Put on gloves.
- 21Dry the chicken really well with paper towels.
- 22Lift the skin of the chicken breasts and break any membrane to get under it.
- 23Take some compound butter and lift the skin to add it in, spreading it underneath.
- 24Don't forget to add butter under the skin of the thighs.
- 25Spread any remaining butter all over the skin of the chicken and on the bottom.
- 26Add butter inside the chicken cavity as well, caressing the chicken.
- 27Shove half a lemon inside the chicken cavity.
- 28Insert the head of garlic (cut in half) into the chicken cavity.
- 29Place some stems from the candy onion inside the chicken cavity.
- 30Add more rosemary and thyme sprigs into the chicken cavity.
- 31Transfer the seasoned chicken to the roasting pan, placing it on top of the vegetables.
- 32Tuck each wing underneath the chicken so they cook evenly and don't burn.
- 33Tie up the legs of the chicken with kitchen twine.
- 34Drizzle a little extra olive oil on top of the chicken for a nice crust.
- 35Add white wine (or chicken broth) to the bottom of the roasting pan.
- 36Place the roasting pan in the oven.
- 37Remove the roasted chicken from the oven after 1 hour and 10 minutes, when the internal temperature is 165°F.
- 38Let the chicken rest for 15 minutes before cutting.
Ingredients
- 1 Whole chicken
- Carrots
- Celery
- 1 Whole head of garlic
- 1 Candy onion
- Red skin potatoes
- Olive oil
- Salt
- Pepper
- Softened butter
- Rosemary
- Thyme
- 1 Lemon
- Tony's seasoning
- Garlic powder
- Onion flakes
- Paprika
- White wine
Equipment
Roasting panKnifeCutting boardBowlMicroplane graterSpatulaGlovesKitchen twineOven
Tips
- Dry your chicken very well for the butter to stick.
- Don't cut the chicken immediately after roasting; let it rest for 15 minutes to keep the juices in.
Related recipes
Kabak Dolma
Turkish · Dinner
Baked Eggplant
Mediterranean · Dinner40m
Viralowe pierożki z patelni
Chinese · Dinner
Swamp Dogs
American · Dinner
Spicy Short Rib Coconut Curry Brothy Rice Bowls
Thai · Dinner1h 30m
Pâtes aux courgettes
Italian · Dinner
Sweet Chilli Lime Herb Salmon
Dinner
Carne con miel
Dinner
Baked Chicken Chile Tacos
Mexican · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Panceta al horno
Spanish · Dinner2h 15m
High Protein Chicken & Cheese Bowl
Dinner