Winter Sunday (football) night Garlic & Herb Butter Roasted Chicken. I love how the smell fills the house — feels a bit festive as we enter into the holiday week. Happy Holidays, everyone!
Ingredients
6 lb. Whole Chicken
1 medium yellow onion
1 stick butter, softened
1 tablespoon minced garlic
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh basil
1 Teaspoon finely chopped fresh oregano
1/2 lemon
About 2 cups of room temp water
How to Make It
Preheat oven to 375%
Throw out the giblets, etc. and thoroughly rinse the chicken with child water. Pat dry with paper towels. Tuck the wings under the bird and, using cooking twine, tie the legs together.
Peel the onion and cut into quarters. Loosley separate and divide around the bottom of the baking dish.
Mix together the butter, garlic and herbs. Using a spoon, carefully separate the skin from the meat and spread half of the butter mixture between the skin and meat. Spread the remaining mixture over the skin — inside and out all over the bird.
Squeeze the half lemon over the bird. Cut in half and add to the bottom of the baking dish.
Roast the chicken for 40 minutes. Then add a half cup of water to the dish and continue roasting for another 20 minutes.
My bird started to brown a bit too much at that point, so I added an aluminum foil tent over the bird and continued to cook another 20 minutes.
Remove the chicken when a thermometer registers 160 degrees. It should go up to 165 as you let it rest for 20 minutes.
Carve it up and chow down! I’m making low-carb chicken potpies with the leftovers for dinner tomorrow night. :)