Emprimir
Correo Electrónico
Add a photoRoasted Chicken is my favorite Sunday dinner but it’s so easy it works on any night. Yummy Crispy skin with super moist meat. It just doesn’t get better than that.
Ingredientes
- 1 stick of softened organic butter,
- 4 sprigs of thyme,
- 1 sprig of rosemary (diced small),
- 1 small onion (diced small or grated),
- 2 tsp. kosher salt.
- 1/4" slices of a whole lemon
- 1 organic chicken, butterflied
Direcciones
- Start with a whole organic chicken, take out innards and pat the chicken dry with paper towels. Turn the chicken so it is resting breast down. With poultry shears cut the spine completely. You should now be able to turn the chicken over with the entire chicken facing skin side up. Give the center a good push down to spread the chicken a little flatter. You can also go to ask.com and see a video on how to butterfly a chicken. If you donât have a boning knife donât worry. I like to keep the back intact and use that flesh for my pets.
- Combine 1 stick of softened organic butter, 4 sprigs of thyme, 1 sprig of rosemary (diced small), 1 small onion (diced small or grated), 2 tsp. kosher salt. Roll into a log and slice into 1â³ rounds. Slice a whole lemon into 1/4â³ slices.
- Lifting the skin carefully from the breast place a round or two of your butter combination and one or two lemon slices. Repeat on the other breast. Now move to the thigh and leg. With your scissors make a very small cut on the skin and then carefully stretch the skin and repeat the process you did with the breast. Rub the remaining butter on the outside of the bird.
- Place the bird on a foil covered sheet pan or roasting pan. The sides should not be more than an inch high for maximum browning. Salt and Pepper the bird and place in the oven. Cook until thigh meat registers near 170 degrees. Remember that when you remove the chicken and let it rest itâs still cooking. If you wait until 170 and then remove you will have overcooked breast meat. A 4 lb. bird should be done in 45 to 50 minutes.
- This chicken will be moist, buttery with a hint of lemon and very crispy skin you wonât be able to resist.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 882 | |
| Calories from Fat 623 | 71% |
| Total Fat 69.7g | 87% |
| Saturated Fat 27.94g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 1544mg | 64% |
| Potassium 643mg | 18% |
| Total Carbs 3.74g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.73g | 0% |
| Protein 58.06g | 93% |
