Start a new tradition this Christmas and holiday season with an oven roasted Chicken for dinner this holiday season. I know making Turkey is a staple for the holidays. I recently discovered I am not a fan of the taste or texture of turkey. I wanted to switch things up while keeping cooking over the holidays simple and special. This roasted chicken does not disappoint. Your chicken won’t be dry and is packed with herbs and butter. It will be so easy to carve because it will be falling off the bone. If you can’t part with your Christmas stuffy and gravy this recipe will go perfectly.
Here’s what you need
4 lb whole chicken roughly serving 4-6 people
I am using the Spatchcock method you can ask your butcher or do it yourself by removing the spine of your chicken
The whole chicken should roughly be at room temperature to help when spreading butter
9X13 baking pan
3 cloves of garlic minced
2 tablespoons fresh parsley finely chopped
1 tablespoon fresh thyme
1/2 teaspoon dried rosemary
1 tablespoon dried basil
1 teaspoon boullion
1 teaspoon salt
1 teaspoon ground black pepper
Lemon zest from 1 lemon
Lemon juice fro1/2 lemon
1/2 cup room temperature butter
In baking pan
1 red onion sliced
10 cherry tomatoes ( optional )
4-5 stems of thyme
1 cup chicken stock
Instructions
Prepare compound butter using your herbs and garlic
Mix
Chopped parsley
Thyme dried rosemary
Dried basil
Boullion
Salt and pepper
Lemon zest
Minced garlic
Set aside
Personal preference to clean your chicken I like to with lemon and vinegar
Spatchcock your chicken and pat dry the skin side and inside
Season the entire chicken with 1 teaspoon of salt and pepper
Using the back of a spoon detach the skin from the flesh
Using the compound butter roll it into a ball and place it under the skin using your hand to smooth the butter and distribute it evenly
Smooth the butter over the skin
Set aside and prepare the baking dish
Place your sliced onion thyme stems tomatoes and chicken broth in your baking dish
Place your chicken on top squeeze juice from 1/2 a lemon on top
Cover with foil
Bake at 400F for 30 minutes
Remove and baste chicken and remove foil cook for another 30 minutes
Using a meat thermometer bake until the internal temperature reaches 170F
Want to try another Chicken recipe Try my Jamaican Jerk Chicken done on the BBQ
