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Well, the end to a long and busy week has come and gone. The craft show is over and my life can now get back to normal. Which means I can now get around to posting this whole roasted chicken I made last week! This is not the first time I have made this chicken, I have made it several times and I also make my Thanksgiving turkey in the same fashion. If you can get over the squeamish task of separating the skin from the flesh of the chicken and then rubbing copious amounts of herb flavored butter underneath then you will be rewarded with a juicy, succulent and divine whole chicken.
Speaking of being rewarded, I have decided to try my hand at a giveaway! I have been so blessed with wonderful opportunities lately and I want to pass them along to you! So, a week from today ( that would be May 20th) I will randomly choose a winner from the comments on THIS post! Check back then to see if you won!
“What is the prize?” you ask. Well the prize my friend is a cookbook of course! Williams Sonoma Cookies cookbook. It’s a great book full of the traditional cookies along with a few new ones too. And since its William Sonoma, you can be pretty sure its a good cookbook. Please feel free to link this on your blog too! Good Luck to Everyone!!! Now, on to the chicken!!!
1 chicken ( 3-4 pounds)
3 T butter or margarine, softened
3 T chopped fresh herbs ( I used oregano, parsley and sage because that’s what is in my garden)
1 clove garlic, minced
salt and pepper
Preheat oven to 450.
In a small bowl, mix together butter, herbs, garlic and a pinch of salt and pepper. Mix well and set aside. Place chicken breast side up on a rack in a roasting pan. Gently slide your fingers underneath the skin and seperate the skin from the breast and thighs without removing the skin. Then, place large dollops of butter underneath the skin. Evenly distribute the butter by rubbing the top of the skin and squishing the butter all over the meat. Sprinkle the skin with salt and pepper. Tie the legs together so that the chicken will cook evenly. Roast for 1 to 1 1/2 hours or until juices run clear and a meat thermometer reaches 175. Flip the chicken about 3/4 of the way through cooking so that you have even browning on all sides of the bird. Let the bird rest for at least 10 minutes before slicing.