Beautiful, isn’t it? My very first roasted chicken. While working at the Chopping Block, I’d seen them stuff gobs of butter under the skin of chicken before roasting it and having it come out with crispy skin and juicy meat. I’ve wanted to try it and finally got to Whole Foods to buy a free-range, organic chicken. I’ve read too much to purchase or eat a regular grocery store chicken! Anyway, we had friends over to enjoy this with us and I’m pleased to say we all really enjoyed it.
- 1 free range, organic roasting chicken
- 4 cloves garlic – minced or pressed
- 1/2 stick (yikes!) butter
- Olive oil
- Salt & Pepper
- 1 lemon
- 1/2 onion
Start by mixing the garlic with the butter, mash it up with a fork if you need to. Rinse the chicken under cold water and pat try. Gently peel back the skin of the chicken with your fingers (wash your hands first!). Take pieced of garlic butter and spread around under the skin, even for the drumsticks. Once it’s evenly spread around, lightly spray with oil on the outside. Salt and pepper well. Stuff the inside of the chicken with a cut lemon and onion.
Roast in the oven at 450 degrees for 30-40 minutes, or until the temperature of the thigh meat reaches 155 degrees. Let sit for 10 minutes before carving. Enjoy!
Servings: 4 entree servings