1Remove giblets from inside the cavity of the chicken and wash the chicken well pat dry with paper towels.
2Place the chicken breast-side up on a baking tray with a rack and dry brine with 1 tablespoon of kosher salt distributed evenly. Refrigerate overnight for best results!
3In a mixing bowl combine softened butter, maple syrup, minced garlic, sage, rosemary, lemon zest, and all purpose seasoning.
4Use your fingers to carefully loosen the skin on the chicken breasts.
5Season the cavity with all purpose chicken seasoning and stuff with ½ lemon, one whole garlic top cut off, 4 sprigs of rosemary, 4 sprigs of sage and tie chicken legs together with twine.
6Rub some of the butter mixture under the skin and the rest on top of the chicken and seasoning with more AP Meat seasoning.
7Combine all the veggies in a mixing bowl and season with olive oil, salt, garlic powder, and black pepper.
8Add the veggies to a baking dish and place the chicken on top.
9Place the chicken in a 400F oven, smoker, or grill!! Roast the chicken for 1 hour, or until the internal temperature of the chicken reaches 165˚F. Basting every 20 minutes.
10Remove chicken from the oven and let rest for 10 before cutting.
11Serve and Enjoy!!
Ingredients
5 lb whole chicken
1 tablespoon kosher salt
1 half lemon
1 whole garlic
4 sprigs rosemary
4 sprigs sage
1 cup unsalted butter
0.33 cup maple syrup
4 cloves garlic cloves
1 whole lemon
3 tablespoons rosemary
2 tablespoons sage
3 tablespoons Kinders meat all purpose seasoning
3 large carrots
1 lb baby creamer potatoes
1 whole onion
1 tablespoon olive oil
0 salt
0 pepper
0 garlic powder
Equipment
ovensmokergrillBenchmade knifebaking tray with rackmixing bowl