This oven-roasted whole chicken is flavorful, has crispy skin, and juicy meat that always turns out wonderfully! For your next family gathering, prepare this succulent roast chicken and win accolades for being the finest hostess!
Ingredients:
- 4 lb whole chicken patted dry
1 stick unsalted butter melted
Salt and black pepper
1 tbsp lemon juice
3 garlic cloves minced
3 tsp fresh thyme chopped
1 tbsp fresh parsley chopped
2 tsp fresh rosemary chopped
For Stuffing
2 lemon wedges
1 rosemary spring
3 garlic clove peeled
Under Chook
1 carrot quartered - 3 garlic clove
2 celery stalks chopped
1 cup dry white wine or low sodium chicken broth
Instructions:
Step No.01
Before cooking, take the chicken out of the refrigerator and let it sit for about half an hour. Preheat the oven to 450°F and set the oven rack in the middle.
Step No.02
Melted butter, lemon juice, salt, black pepper, garlic, thyme, parsley, and rosemary should all be combined in a small bowl. Combine everything.
Step No.03
After placing the chicken in a roasting pan, remove the skin with a spoon.
Step No.04
After standing the chicken upright and drizzling half of the butter mixture beneath the skin, turn it over and brush the remaining butter mixture all over its surface.
Step No.05
Stuffed chicken with rosemary and lemon wedges.
Step No.06
Secure ends of drumsticks with cord. Add a little extra salt and pepper to the chicken.
Step No.07
Add the celery, carrot, and garlic to the roasting pan.
Step No.08
Put the chicken on top. Pour wine all around the pan. Roast it for fifteen minutes in the oven.
Step No.09
The oven should then be set at 350F. Add another hour and ten minutes to roast the chicken. The internal temperature of the chicken should reach 165°F when it is done.
Step No.10
After 15 minutes of rest, serve.
Full Recipes:https://www.primaverakitchen.com/garlic-herb-butter-roast-chicken/