Roasted Chicken with Garlic and Herbs
Ingredients
The chicken
-
1
whole
chicken
-
5
lb
whole chicken
The brine and aromatics
-
1
recipe
chicken brine
-
2
sprigs
fresh rosemary
-
2
sprigs
fresh thyme
-
1
onion
peeled and quartered
-
1
lemon
quartered
The butter mixture
-
6
tablespoons
butter
-
2
teaspoons
minced garlic
-
2
teaspoons
fresh thyme leaves
-
2
teaspoons
fresh rosemary leaves
-
1
tablespoon
fresh parsley leaves
-
to taste
salt
-
to taste
pepper
Instructions
- Brine the chicken according to recipe directions and pat it dry after brining.
- Preheat the oven to 400 degrees F.
- Tuck the chicken wings underneath the breast and stuff the cavity with rosemary, thyme, onion, and lemon.
- Tie the chicken legs together with kitchen twine.
- Mix butter, garlic, minced thyme, rosemary, parsley, salt, and pepper in a bowl.
- Loosen the skin of the chicken breast and rub the butter mixture all over the chicken.
- Place the chicken in a roasting pan and cook for approximately 1 hour and 20 minutes, or until the internal temperature reaches 165 degrees F.
- Check the chicken every 20 minutes and cover with foil if the skin gets too dark.
- Let the chicken rest for 10 minutes before carving and serve with pan drippings.
Nutrition Facts (estimated)
Servings
6
Calories
404
Total fat
28g
Total carbohydrates
3g
Total protein
34g
Sodium
228mg
Cholesterol
166mg
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