AuthoradminCategory,
Yields1 Serving
Prep Time5 minsCook Time1 hr 20 minsTotal Time1 hr 25 mins
EQUIPMENT
 Cooking Twine
INGREDIENTS
 5 lb. Whole Chicken raw
 2 sprigs Fresh Rosemary
 2 tsp Fresh Rosemary minced fine
 2 sprigs Fresh Thyme
 2 tsp Fresh Thyme minced fine
 1 ea. Yellow Onion peeled and quartered
 1 ea. Lemon quartered
 6 tbsp. Butter softened
 2 tsp. Garlic minced
 Kosher salt and Fresh Ground Pepper to taste
 2 tsp. Fresh Parsley chopped (for garnish)
INSTRUCTIONS
1

Preheat oven to 400 degrees. Rinse the chicken well and pat dry. Set aside to prepare the chicken rub. Add the minced garlic, rosemary and thyme to the softened butter and blend well. Set aside.

2

Fill the cavity of the chicken with the quartered lemon, onion, rosemary, and thyme sprigs. Secure with cooking twine.

3

Rub the softened butter mixture generously over the dry chicken skin. Season as desired with kosher salt and fresh ground pepper.

4

Place the chicken in a roasting pan or a Cast Iron Skillet. Cook for approximately 1 hour and 20 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F.

5

Allow the chicken to rest for 15 minutes before slicing/serving. Enjoy!

Ingredients

EQUIPMENT
 Cooking Twine
INGREDIENTS
 5 lb. Whole Chicken raw
 2 sprigs Fresh Rosemary
 2 tsp Fresh Rosemary minced fine
 2 sprigs Fresh Thyme
 2 tsp Fresh Thyme minced fine
 1 ea. Yellow Onion peeled and quartered
 1 ea. Lemon quartered
 6 tbsp. Butter softened
 2 tsp. Garlic minced
 Kosher salt and Fresh Ground Pepper to taste
 2 tsp. Fresh Parsley chopped (for garnish)

Directions

INSTRUCTIONS
1

Preheat oven to 400 degrees. Rinse the chicken well and pat dry. Set aside to prepare the chicken rub. Add the minced garlic, rosemary and thyme to the softened butter and blend well. Set aside.

2

Fill the cavity of the chicken with the quartered lemon, onion, rosemary, and thyme sprigs. Secure with cooking twine.

3

Rub the softened butter mixture generously over the dry chicken skin. Season as desired with kosher salt and fresh ground pepper.

4

Place the chicken in a roasting pan or a Cast Iron Skillet. Cook for approximately 1 hour and 20 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F.

5

Allow the chicken to rest for 15 minutes before slicing/serving. Enjoy!

Roast Chicken