Recipe Index

Ingredients

• 1 Whole Chicken (~4-5 pounds)
• Salt & Pepper (To taste)
• 1 Lemon (Halved)
• 1 Head of Garlic (Halved)
• 1 Sprig Each of Thyme, Rosemary, & Parsley
• 1 Cup Unsalted Butter (Softened)
• 4-6 Cloves Garlic (Minced)
• 1 TBSP Fresh Rosemary (Chopped)
• 1 TBSP Fresh Thyme (Chopped)
• 1 TBSP Fresh Parsley (Chopped)
• 1 TBSP All Purpose Seasoning (Nature's Seasoning)
• 1 TSP Smoked Paprika
• 1 Lemon (Zest)
• Salt & Pepper (To Taste)

Method

1. Heat the oven to 425°F for the chicken.
2. Mix the softened butter in a small bowl with the minced garlic, chopped rosemary, thyme and parsley, lemon zest, all purpose seasoning, smoked paprika, and salt and pepper until well combined.
3. Pat the chicken dry with paper towels, season its cavity with salt and pepper, and stuff the cavity with the lemon halves, halved head of garlic, and the sprigs of thyme, rosemary and parsley.
4. Loosen the skin over the breasts and thighs with your fingers and work the herb butter over the chicken.
5. Tie the legs together with kitchen twine, or with aluminum foil if you have no twine, and tuck the wings under the body.
6. Set the chicken on a roasting rack in a roasting pan and roast for about 1 hour and 15 minutes, basting every 15 minutes, until it reads 165°F inside and the juices run clear.
7. Rest the chicken for 10 to 15 minutes, then carve and serve it with its pan juices.

Prep: 15 min · Cook: 90 min · Total: 105 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data