Whole Roast ChickenFrom beckar 7 years ago
How to make it
- Rinse and pat dry whole 4 lb. chicken. “Stuff” with roughly chopped vegetables like carrots, celery and onion as well as herbs like fresh thyme, garlic, bay leaf, parsley and a sprig of rosemary. The vegetables and herbs will flavor the meat as it cooks.
- Mix 1 tsp. each of fresh thyme, minced garlic, and parsley with a few dashes of salt and pepper and 4 Tbsp. softened butter. Gently disconnect the skin over the breast from the meat (leaving the skin intact and on the bird) and rub the butter mixture between the skin and meat. Pull the skin back in place and rub the remaining herb butter on the entire outside of the chicken.
- Cook for just over an hour in 375 degree oven or until meat thermometer registers 170-175 degrees when inserted in the thickest part of the thigh.