For my perfect roasted chicken there are no tricks, secrets, or fussy brines. My recipe includes only acquisition of high quality meat, simple preparation, and correct cooking times. And butter. (Always that).
For my perfect roasted chicken there are no tricks, secrets, or fussy brines. My recipe includes only acquisition of high quality meat, simple preparation, and correct cooking times. And butter. (Always that).—Sarah
tablespoon garlic paste (from about 2 cloves)
tablespoon minced rosemary
tablespoons minced thyme
tablespoons minced chives
tablespoons butter, softened
Salt and Pepper
- Preheat the oven to 400 degrees F.
- In a small bowl combine garlic paste, minced herbs, and softened butter. Mix thoroughly with a spoon or fork.
- To prepare the chicken- bring to room temperature and dry thoroughly. Salt and pepper the bird all over.
- Using your hands, smear the bird all over with the garlic herb butter. With your fingers, gently separate the skin from the breast meat and smear extra garlic herb butter under the skin. Repeat with the thigh meat- note: you may need to cut small slits in the skin on the underside of the bird to be able to tuck the butter between the thigh meat and skin.
- Truss the bird with cooking twine.
- Place in roaster or cast iron skillet and roast, covered, for 40 minutes, and uncovered for 60 minutes. (Or if you have a different sized bird, a good rule of thumb is about 20 minutes per pound).
- Baste every 20 minutes (or, if you're like me, whenever you remember) with pan juices and melted butter.
- Your chicken will be finished when thigh meat temperature reads 170 and breast meat temperature is at least 165.
- This recipe was entered in the contest for Your Best Spring Chicken