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This one’s a classic, guys. Making a roast chicken for dinner can be one of the easiest and most budget-friendly dinners out there, but I find that a lot of people find roasting a chicken to be intimidating. I was one of those people! Until I took it upon myself to figure out the most simply perfect way to get a mouth-watering chicken. This is my Roast Chicken Recipe. There are many like it, but this one is mine.
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INGREDIENTS
- 1 whole chicken, giblets removed
- 4 Tablespoons butter (Or Earth Balance butter substitute)
- 1 large clove of garlic
- 1 Tablespoon fresh Rosemary, minced (Plus one sprig)
- 1 Tablespoon fresh Thyme, minced (Plus one sprig)
- 1 Tablespoon fresh Marjoram, minced (Plus one sprig)
- 1 Tablespoon fresh Sage, minced (Plus one sprig)
- 1 lemon
- Salt and pepper
RECIPE
Preheat the oven to 400 degrees. Rinse your chicken, and pat dry. Season all over the outside with salt and pepper, and sprinkle salt and pepper inside the cavity. Set aside. Mix all the minced herbs in with the butter, setting aside the sprigs for later. Mash the garlic in with the herbs and butter until well combined. Then, slide a finger under the skin on the outside of the chicken, being careful not to tear it, but slowly separating from the flesh to create space between like a pocket. Do this on both sides of the chicken. Next, spread the herb butter under the skin all over the chicken. If you have any extra, pat it around the outside of the chicken. Now, cut your lemon in half. Squeeze one side in to the cavity of the chicken and stuff the other half inside the cavity with its juice intact. Take the herb sprigs that you set aside and stuff them inside the cavity of the chicken. Place your dressed chicken in a roasting pan and slide it in to the oven. Roast approximately 40 minutes, or until a thermometer inserted reads 165 degrees and the outside of the chicken is golden brown. Enjoy!
Preheat the oven to 400 degrees. Rinse your chicken, and pat dry. Season all over the outside with salt and pepper, and sprinkle salt and pepper inside the cavity. Set aside. Mix all the minced herbs in with the butter, setting aside the sprigs for later. Mash the garlic in with the herbs and butter until well combined. Then, slide a finger under the skin on the outside of the chicken, being careful not to tear it, but slowly separating from the flesh to create space between like a pocket. Do this on both sides of the chicken. Next, spread the herb butter under the skin all over the chicken. If you have any extra, pat it around the outside of the chicken. Now, cut your lemon in half. Squeeze one side in to the cavity of the chicken and stuff the other half inside the cavity with its juice intact. Take the herb sprigs that you set aside and stuff them inside the cavity of the chicken. Place your dressed chicken in a roasting pan and slide it in to the oven. Roast approximately 40 minutes, or until a thermometer inserted reads 165 degrees and the outside of the chicken is golden brown. Enjoy!
This chicken comes out of the oven fragrant and juicy, and Marlowe even loves it! She always says “Mama, màs CHICHEN!” I use it for snacks for myself whenever I need a little protein pick-me-up, too!
I felt the same as you and roasted a chicken last week, it came out delicious and I was so excited! I showed my mother in law a picture of it and she said I roasted it upside down! (breast side down) which is how yours looks! Its obviously ok to roast either way but most people do it flipped around…I was happy to see mine looked like yours neck sticking out and all…and delicious! haha this made me laugh….i just found your blog and i am enjoying looking around..im a big fan…thats my boy is one of my silly favs!
xox from BK
I read somewhere that roasting it breast side down causes it to be juicer… all the liquids run down into the breast… that’s always how I’ve done it… Thanksgiving turkey, too!