Savory Roasted Chicken
Want to dress it up
even more? Instead of rubbing the outside of the bird with olive
oil, salt and pepper, make a compound butter of fresh parsley and sage -
using 4 tbs. of softened butter with 1/4 cup of chopped parsley and
approximately 2 tbs. of chopped sage. Loosen the skin over the breasts and
massage 1/2 of the compound butter over the breasts and then massage the
remainder over the outside of the entire bird. Sprinkle outside with salt
and pepper. Roast the same as the recipe, left. Tenting the bird with foil
if the butter begins to brown too much.
couple hours on a weeknight or a weekend afternoon will pay off with a
succulent, flavorful roast chicken that can be eaten fresh roasted from
the oven, and it can make its way into juicy sandwiches, soups and much
more throughout the rest of the week.
There are a lot of roasting theories and techniques for "the perfect bird"
but, this isn't one of those recipes - but you'll enjoy a moist bird with
a crispy skin that's as fragrant as the herbs you stuff inside.
Plus, be creative - vary the the herbs and spices to get a different
outcome each time.
½ - 4 lb. chicken
½ white onion
Salt and pepper
Thyme, rosemary and sage
Pre-heat oven to 375 degrees. Trim excess fat, etc. from chicken including
removing any gizzards packed inside the bird.
Stuff pieces of onion, the herbs and the lemon inside the cavity, then use
kitchen string to tie the legs shut. Season the outside of the chicken
with salt and pepper, drizzle over olive oil and rub into the skin.
Bake for approximately 75 minutes or until the thigh tests 165 degrees
with an instant read thermometer.