Roasted Chicken
Nice crispy roasted chicken with lots of herbs.
Equipment
- Roasting pan
- Roasting rack
- Bowls
- knife
- cutting board
- Spatula
Ingredients
- 1 whole chicken, 4 lbs. remove the liver and giblets
- 1 lemon, halved
- 1 yellow onion, cut into big chunks
- 8 small red potatoes, cut into big chunks, skin on
- 4 medium size carrots, cut into big chunks
- 1 teaspoon dried thyme
- 1 teaspoon rosemary flakes
- salt and pepper
FOR THE HERB BUTTER
- 6 tablespoons butter, softened
- 5 sprigs thyme, pull the leaves off the stems
- 1 sprig rosemary, pull the leaves off the stems and chopped
- 6 leaves of sage, chopped
- salt and pepper
Instructions
- Preheat the oven to 450ºF. In a bowl, add butter, sage, thyme, rosemary, salt, and pepper, mix to combine.
- Pat the whole chicken dry with a paper towel. Gently pull the skin on the breast area, spread the herb butter inside. Reserve some butter to rub outside the chicken.
- Place the veggies in the roasting pan, season with dried thyme, rosemary flakes, salt, and pepper. Drizzle oil, toss to coat.
- Place a rack in the roasting pan. Place the buttered chicken on top of the rack. Tuck the wings on the sides, and tie the legs with twine. Insert one lemon cut in half inside the cavity of the chicken.
- Bake the chicken for 20 minutes or until it turned slightly browned in a 450ºF oven. Then, lower the oven to 375ºF and continue baking for another 1 1/2 hour or until the internal temperature reaches 165ºF.
- After roasting, let the chicken sit for at least 10 minutes to let the juice soak up. This makes the chicken tender and moist. Serve with roasted veggies.