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SMF Kitchen
@smfchicken
00:15
Prep
01:15
Cook
01:30
Total Time
Ingredients & Directions
Directions
Roasted Chicken
1
2 tablespoons
butter, melted
2 tablespoons
olive oil
2 teaspoons
salt & pepper
1 tablespoon
poultry seasoning
1 tablespoon
dried thyme
1 head
garlic, sliced in half (do not peel)
1 bundle
fresh thyme, sage & rosemary (tied together with butcher's twine)
1
lemon, quartered
1
onion, peeled & quartered
- Preheat oven to 400°F.
- Remove giblets from cavity, tuck wings behind back and pat the chicken dry.
- Mix butter and olive oil together and brush over whole chicken, and up under the skin where possible.
- Stuff the halves of the head of garlic, onions, herb bundle and lemon wedges inside the cavity.
- Tie the drumsticks together with butcher's twine and sprinkle salt, pepper, thyme and poultry season all over the chicken skin.
- Make a ring of aluminum foil to place under the chicken in the roasting dish.
- Place the trussed chicken in the roasting pan sitting on top of the aluminum foil with the breast facing up. Roast until the skin is golden brown and the internal temperature reaches 165°F in the thickest part of the breast (about 65-70 minutes).
- Remove from the oven, spoon drippings over chicken and let it rest for 15 minutes before carving.
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Yield: 6
00:15
Prep
01:15
Cook
01:30 Total Time
Ingredients
Directions
Roasted Chicken
1
2 tablespoons
butter, melted
2 tablespoons
olive oil
2 teaspoons
salt & pepper
1 tablespoon
poultry seasoning
1 tablespoon
dried thyme
1 head
garlic, sliced in half (do not peel)
1 bundle
fresh thyme, sage & rosemary (tied together with butcher's twine)
1
lemon, quartered
1
onion, peeled & quartered
- Preheat oven to 400°F.
- Remove giblets from cavity, tuck wings behind back and pat the chicken dry.
- Mix butter and olive oil together and brush over whole chicken, and up under the skin where possible.
- Stuff the halves of the head of garlic, onions, herb bundle and lemon wedges inside the cavity.
- Tie the drumsticks together with butcher's twine and sprinkle salt, pepper, thyme and poultry season all over the chicken skin.
- Make a ring of aluminum foil to place under the chicken in the roasting dish.
- Place the trussed chicken in the roasting pan sitting on top of the aluminum foil with the breast facing up. Roast until the skin is golden brown and the internal temperature reaches 165°F in the thickest part of the breast (about 65-70 minutes).
- Remove from the oven, spoon drippings over chicken and let it rest for 15 minutes before carving.
