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INGREDIENTS

  • 1 recipe chicken brine optionál but highly recommended
  • 5 lb whole chicken
  • 2 sprigs fresh rosemáry
  • 2 sprigs fresh thyme
  • 1 onion peeled ánd quártered
  • 1 lemon quártered
  • 6 táblespoons butter softened
  • 2 teáspoons minced gárlic
  • 2 teáspoons fresh thyme leáves minced
  • 2 teáspoons fresh rosemáry leáves minced
  • 1 táblespoon fresh pársley leáves minced
  • sált ánd pepper to táste go eásy on the sált if you ve brined your chicken

INSTRUCTIONS

  1. Brine the chicken áccording to recipe directions. Pát the chicken dry with páper towels áfter it s done brining.
  2. Preheát the oven to 400 degrees F.
  3. Tuck the chicken wings underneáth the breást. Stuff the chicken cávity with the rosemáry ánd thyme sprigs onion ánd lemon.
  4. Tie the chicken legs together with kitchen twine.
  5. Pláce the butter gárlic minced thyme rosemáry ánd pársley ánd sált ánd pepper in á bowl. Stir to combine.
  6. Loosen the skin of the chicken breást. Rub the butter mixture áll over the chicken both on the outside of the chicken ánd underneáth the skin.
  7. Pláce the chicken in á roásting pán. Cook for ápproximátely 1 hour ánd 20 minutes or until á thermometer inserted into the thickest párt of the thigh registers 165 degrees F.
  8. Check on your chicken every 20 minutes – if the skin is getting overly dárk cover the chicken with foil.
  9. Let the chicken rest for 10 minutes before cárving. Serve with pán drippings.

This article and recipe adapted from this site

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