Whole Roast Chicken
From beckar 15 years ago
- 80 minutes to make
- Serves 4
I'm cooking for one, so this recipe fed me for days!
Ingredients
- 4lb whole chicken shopping list
- assortment of roughly chopped veggies (celery, carrots, onion, apples, etc.) shopping list
- assortment of fresh herbs (thyme, garlic, bay leaf, parsley, rosemary) shopping list
- 4 Tbsp. softened butter shopping list
How to make it
- Rinse and pat dry whole 4 lb. chicken. “Stuff” with roughly chopped vegetables like carrots, celery and onion as well as herbs like fresh thyme, garlic, bay leaf, parsley and a sprig of rosemary. The vegetables and herbs will flavor the meat as it cooks.
- Mix 1 tsp. each of fresh thyme, minced garlic, and parsley with a few dashes of salt and pepper and 4 Tbsp. softened butter. Gently disconnect the skin over the breast from the meat (leaving the skin intact and on the bird) and rub the butter mixture between the skin and meat. Pull the skin back in place and rub the remaining herb butter on the entire outside of the chicken.
- Cook for just over an hour in 375 degree oven or until meat thermometer registers 170-175 degrees when inserted in the thickest part of the thigh.
veggie stuffing
Close
stuffed bird
Close
ready to go in the oven
Close
yum!
Close
The Rating
Reviewed by 3 people-
Looks great!
valinkenmore
in Malott loved it
-
LOOKS WONDERFUL!
a1patti
in Salem loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "