Ingredients
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4-5 pound Whole Chicken
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1/4 cup Unsalted Buttermelted
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4 tablespoons Olive Oil
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2 Lemon
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4 tablespoons Butter
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6 Garlic Clovesminced
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2 tablespoons Fresh Parsleychopped
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1 tablespoon Fresh Rosemarychopped
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1 teaspoon Fresh Thymechopped
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1 Head Garliccut in half horizontally through the middle
Directions
Steps
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1
Done
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Preheat oven to 425 degrees F. Lightly grease with olive oil a roasting pan and set aside. Clean the chicken, rinse it under cold running water, pat dry with paper towels. Remove any excess fat and leftover feathers. Tie legs together with kitchen string. |
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2
Done
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Stir together the olive oil, melted butter, and lemon juice in a small bowl. Pour the butter mixture over the chicken on a cutting board or in the prepared pan. Get it under the skin and into the cavity with your hands. Season with salt and black pepper to taste. |
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3
Done
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In a medium bowl combine 4 tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic. Rub the mixture all over the chicken, and get it under the skin as well. |
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4
Done
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Place chicken in the oven and roast for 20 minutes. Remove from oven, rub remaining butter mixture all over of the chicken. Place the chicken back into the oven and continue roasting for 35-40 minutes. Remove from oven. Insert a thermometer into the thickest part of the thigh. The chicken will be done when the thigh is 165 degrees F. |
