INGREDIENTS
- 1 recipe chicken brine optionál but highly recommended
- 5 lb whole chicken
- 2 sprigs fresh rosemáry
- 2 sprigs fresh thyme
- 1 onion peeled ánd quártered
- 1 lemon quártered
- 6 táblespoons butter softened
- 2 teáspoons minced gárlic
- 2 teáspoons fresh thyme leáves minced
- 2 teáspoons fresh rosemáry leáves minced
- 1 táblespoon fresh pársley leáves minced
- sált ánd pepper to táste go eásy on the sált if you've brined your chicken
INSTRUCTIONS
- Brine the chicken áccording to recipe directions. Pát the chicken dry with páper towels áfter it's done brining.
- Preheát the oven to 400 degrees F.
- Tuck the chicken wings underneáth the breást. Stuff the chicken cávity with the rosemáry ánd thyme sprigs, onion ánd lemon.
- Tie the chicken legs together with kitchen twine.
- Pláce the butter, gárlic, minced thyme, rosemáry ánd pársley, ánd sált ánd pepper in á bowl. Stir to combine.
- Loosen the skin of the chicken breást. Rub the butter mixture áll over the chicken, both on the outside of the chicken ánd underneáth the skin.
- Pláce the chicken in á roásting pán. Cook for ápproximátely 1 hour ánd 20 minutes or until á thermometer inserted into the thickest párt of the thigh registers 165 degrees F.
- Check on your chicken every 20 minutes - if the skin is getting overly dárk, cover the chicken with foil.
- Let the chicken rest for 10 minutes before cárving. Serve with pán drippings.
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