Preheat oven to 425 degrees.
Remove bag of chicken guts from inside chicken
cavity, rinse chicken and pat dry. Set a roaster
rack in the center of a roasting pan and set
chicken on top of rack, breast side up.
In medium bowl, combine olive oil, herbs, garlic
and onion. Squeeze lemon juice into bowl and toss
lemon rinds in as well. Combine with your hands
and stuff the cavity of the chicken with the
mixture. Dumb any spare mixture into the roasting
pan. Add wine to the roasting pan as well.
Using hands, rub softened butter underneath the
skin of chicken and all over the outside. Use
entire stick. (note- to get under chicken skin,
cut small hole in skin at the top of the bird,
then use the handle of a wooden spoon or your
fingers, to gently separate skin from meat).
Sprinkle salt and fresh ground pepper, liberally,
over entire bird.
Roast the chicken for about 1.5 hours. You will
need to baste the chicken with roasting pan juices
every 15 minutes - this is very important for a
flavorful, moist bird.
To tell if the chicken is done, insert a meat
thermometer into the thickest part of the thigh,
but not near bone or fat, it should register 180
to 185 degrees. If you don't have a meat
thermometer, you can tell if it's done by cutting
into it between the leg and thigh - if the juices
run clear, it's done.
Remove the chicken from the oven and cover loosely
with foil. Let sit for 20 minutes before serving.
Originally Submitted
9/17/2013
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