Rub the Chicken with Olive Oil, Salt, and Black Pepper.
Combine all Lemon Herb Butter ingredients in a bowl and mix well.
Loosen the skin of the Chicken breast and rub half of the Lemon Herb Butter underneath the skin. Rub the remaining butter all over the outside of the Chicken.
Place the Root Vegetables in a roasting pan.
Place the Chicken on top of the Root Vegetables.
Roast for 80-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let rest for 10 minutes before carving.
Ingredients
4
11.5 kgWhole Chicken
2 tbsp30 mLOlive Oil
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
4 tbsp60 mLUnsalted Butter-softened
2 tbsp30 mLLemon Juice
1 tbsp15 mLFresh Thyme-chopped
1 tbsp15 mLFresh Rosemary-chopped
2 cloves6 gGarlic-minced
1 lb450 gCarrots-chopped
1 lb450 gPotatoes-chopped
1/2 lb225 gOnions-quartered
Equipment
Roasting Pan
Meat Thermometer
Cutting Board
Knife
Mixing Bowl
Instructions
Preheat oven to 400°F (200°C).
Pat the Chicken dry with paper towels.
Rub the Chicken with Olive Oil, Salt, and Black Pepper.
Combine all Lemon Herb Butter ingredients in a bowl and mix well.
Loosen the skin of the Chicken breast and rub half of the Lemon Herb Butter underneath the skin. Rub the remaining butter all over the outside of the Chicken.
Place the Root Vegetables in a roasting pan.
Place the Chicken on top of the Root Vegetables.
Roast for 80-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
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