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[Total: 2 Average: 5/5]
A whole roasted chicken is easy to make and presents well. All you need are a few fresh herbs and a nice free-range chicken and you’re all set for a good family dinner.
- 1/2 Cup Softened Unsalted Butter
- 1 Tablespoon Chopped Fresh Parsley
- 1 Tablespoon Chopped Fresh Thyme
- 2 Teaspoons Chopped Fresh Rosemary
- Zest of 1 Lemon
- 1 Lemon (Quartered)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Whole Free-Range Chicken (3 to 4 Pounds)
- Preheat your oven to 350 degrees. In a small-size bowl, cream butter. Stir in parsley, thyme, rosemary, lemon zest, kosher salt, and pepper.
- Spread butter mixture over chicken. Spoon any extra inside body cavity. Place quartered lemon inside body cavity.
- Place in oven and roast chicken for 1 1/2 to 1 3/4 hours, until temperature reaches 185 degrees (when inserting meat thermometer into leg or thigh).
- Remove from oven and let rest for 15 minutes before serving. Transfer to serving platter.
- Serves 4
- © Victoria Hart Glavin
