Did you know that Chicken is the most consumed protein in the US? With chicken breast being the most popular cut of chicken, we’re missing out on all the goodness that a roast chicken can bring to the table (please forgive my pun)…
But what if I tell you that you can put a perfect roast chicken on the table by simply using my recipe below?
It’s easy, doesn’t take a lot of time, and produces amazingly crispy skin!
Go check it out
One whole chicken
1 stick of butter
2 sprigs of thyme
1 sprig of rosemary
1 sprig of sage
1 lemon, vertically cut into quarters
1 lbs of small potatoes
1 bunch of carrots
3 tsp kosher salt
1 tbsp of olive oil
freshly ground pepper
Preheat the oven to 375°F.
Rinse and remove any giblets from the inside of the chicken. Thoroughly pat the chicken dry using paper towels, set aside to air-dry (this helps crisp up the skin)
Cut the potatoes in half and carrots into 1.5 inch pieces, place in a baking dish
Season with olive oil and salt and pepper
Melt the butter for 20 seconds until it’s easily spreadable, but not fully melted. Rub the bottom of the chicken in butter, season heavily with salt and pepper
Flip the chicken over and repeat on the topside, make sure to rub butter on the legs and wings too. Season heavily with salt.
Place the chicken on top of the potatoes and carrots, and stuff the cavity with rosemary, sage, thyme and lemon wedges
Place the chicken on the middle rack of the hot oven and bake for 1 hour and 45 minutes. Make sure to check the color of the skin after an hour, and cover with some aluminum foil if it browns too fast.
Let the chicken cool for 10 minutes before carving up and digging in.