Roast chicken is one of those dishes that is an absolute must in any cooks arsenal of recipes. However, it can easily go wrong and often takes much more time than necessary for less than perfect results. Here is a quick and simple method to get a perfect roast chicken, with tender juicy meat and crisp skin, every time
Ingredients:
- Whole chicken
- 1 stick of butter (do not substitute margarine), softened
- 2 tbls fresh rosemary, minced
- 4 stalks whole fresh rosemary
- 2 large cloves of garlic, crushed
- salt
- pepper
- Canola oil
Instructions:
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Whip together the butter, minced rosemary, and garlic until well blended and soft
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Butterfly the chicken by cutting out the breast bone laying it out flat
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Brush the bottom of the butterflied chicken with Canola
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Salt and pepper the bottom of the chicken liberally
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Spread out the rosemary stalks on a roasting pan and place the chicken, bottom down on top of them
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Carefully pull up the edges of the skin on the breasts and legs and shove the butter mixture evenly under the skin.
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Brush the top side of the chicken with Canola oil and salt and pepper
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Place in a oven preheated to 450 degrees until the thickest part of the breast reaches between 168 and 172 degrees (45-60 minutes)
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Remove from the oven, tent with foil and let stand for 5-10 minutes
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cut into quarters and serve