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GARLIC HERB BUTTER ROAST CHICKEN
This roasted chicken recipe is a recent favorite in our house. The bright, satisfying flavors of garlic, lemon, and parsley create a tender chicken that tastes delicious straight out of the oven or as leftovers on salad. Despite the longer cooking time, this recipe is mostly hands-off, perfect for a weekend or if you’re working from home.
Garlic Herb Butter Roast Chicken
Servings: 4
Prep time: 10 minutes
Total time: 1 hour 25 minutes
Ingredients
4 pound whole chicken
¼ cup unsalted butter melted
3 tbsp olive oil
¼ cup white wine vinegar or white wine
1 lemon halved
Sea salt and freshly ground pepper
2 tbsp fresh chopped parsley
4 cloves of garlic, minced
1 head of garlic, roughly peeled and cut in half horizontally through the middle
3 fresh rosemary sprigs
Directions
- Preheat oven to 425 degrees F.
- Discard the chicken gizzards and neck from inside the cavity and remove any excess fat (leave skin on). Pat dry with paper towels.
- Pour the olive oil, melted butter, white wine vinegar, and the juice of half a lemon over the chicken, under the skin, and inside the cavity. Season chicken liberally with sea salt and pepper. Sprinkle on the parsley.
- Rub the minced garlic over the skin.
- Stuff the garlic head, rosemary sprigs, and squeezed lemon half into the cavity of the chicken.
- Place breast-side up into a baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through. Cook to a temperature of 165 degrees.
- Baste again, then broil for 2-3 minutes, until golden.
- Remove pan from oven, cover with foil, and let rest for 10 minutes before serving.
- Serve drizzled with pan juices and remaining lemon half cut into wedges. Serve with a salad or side vegetables of your choice.