This my friends, is my go to recipe for roasted chicken!
Its very simple and easy to do. Just truss your chicken, give it a nice rub down, put it in the oven, and forget about it for a little while. Who can argue with that!
I especially love my chicken with crispy skin. We’ve established that this is a no judging blog already so keep that in mind. O.o But honestly, when roasting a chicken, its very important to me to honor this sweet little chicken with the crispest, savoriest, yummiest skin possible.
This is ‘Merica and we love our chicken crispy, greasy, a little salty, and fatty! We do what we want, when we want! BOOM
1 Large Roster Chicken
1/2 Cup Butter; softened
5 Sprigs of Thyme; minced
3 Sprigs of Rosemary; minced
4 Cloves of Garlic; minced
Salt + Pepper
Preheat your oven to 375f. Truss your chicken with butchers twine. If your unsure how to do this check out this link. http://www.chow.com/food-news/53715/how-to-truss-a-chicken/ There are quite a few methods but this one is easy enough!
Next work on mincing your thyme and rosemary.
Then mince your garlic as well…
Combine your garlic and herbs to the softened butter and mix well!
Then get ready to roll up your sleeves! (honestly, roll them up… its going to get messy)
Slather your trussed chicken in the butter…
Don’t be shy and get it all up in there!
I’m sure you hate me for making you do this but its worth it! Scouts honor!
Would you look at that!
Next dust your bird with salt and pepper…
Roast in the oven for 90 minutes or until an instant read thermometer reads 180 at the thickest part and the juices run clear….
(bad picture but you get the point!
I served my roasted chicken with Mini Herbed Pommes Anna which you can find by clicking the link in this post.