Oven Roasted Herbed Chicken
This is a super simple way to prepare a whole chicken that leaves it flavorful, and you wanting to make it again and again.
1 whole chicken, thawed
1/3 cup butter (or oil of choice), softened
juice from 1 lemon (about 2 Tablespoons)
2 cloves garlic, minced (or 1/4 tsp garlic powder)
1/2 tsp rosemary
1/2 tsp thyme
1-2 tsp salt (to taste)
1/2 tsp black pepper
Preheat oven to 325 degree.
Take the thawed chicken and rinse it off. Pat it dry with a paper towel. Place the chicken in a roasting pan. My favorite pan is a granite roaster. Combine the butter, lemon juice, garlic, rosemary, thyme, salt, and pepper. Take this paste and rub it all over the chicken, even under the skin. Use the paste all up, even putting some inside the cavity if needed. Then take the whole lemon and cut in it half or quarters and place it inside the cavity. Cover the pan with a lid or foil and place in the oven. Roast the chicken for 1 1/2 hours and check. If it seems tender, take the lid off for a about 10 minutes to brown the skin up. If it's not yet tender, let it in for another 20-30 minutes (or until mostly done) and then brown the skin.
This recipe is versitle in that you can make substitustions to use what you have on hand. Don't have butter? Use coconut oil. Don't have the right spices, use other ones or mix like herbes de Provence, or an Italian herb mix. You can also try roasting the chicken at a higher temperature. It will roast at 375 degrees for 1 hour. Then uncover and let roast another 20-30 minutes.
**Roasting time will vary depending on the size of the bird. A larger bird may need some extra time.