ROASTED CHICKEN WITH GARLIC AND HERBS

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ROASTED CHICKEN WITH GARLIC AND HERBS

I have made this recipe, brined as well for my family over & over again. My chicken is brining right now for tomorrow’s dinner. It’s a hit by everyone & everyone is also saying it’s their favorite chicken ever. We’ll be having roasted Brussel sprouts for the sides tomorrow.

INGREDIENTS

• 2 teaspoons fresh rosemary leaves minced
• 1 tablespoon fresh parsley leaves minced
• salt and pepper to taste go easy on the salt if you've brined your chicken
• 1 recipe chicken brine optional but highly recommended
• 5 lb whole chicken
• 1 lemon quartered
• 6 tablespoons butter softened
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 onion peeled and quartered
• 2 teaspoons minced garlic
• 2 teaspoons fresh thyme leaves minced

INSTRUCTIONS

1. FRist, Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining.
2. Then Preheat the oven to 400 degrees F.
3. Next, Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.
4. Then Tie the chicken legs together with kitchen twine.
5. Next, Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
6. Then Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, 
7. Next,  both on the outside of the chicken and underneath the skin.
8. Then Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. 
9. Next, Check on your chicken every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.
10. Then Let the chicken rest for 10 minutes before carving. Serve with pan drippings.
11. Enjoy It !

Recipes adapted from :   pillsbury.com