This is one of the ways I love to prepare roasted chicken, it has so much flavour, the juices makes for a great gravy or sauce. If you like you can butterfly your chicken by removing the back bone….I actually prefer roasting chicken that way…the thigh’s and legs get a nice and crispy skin that way. If you choose to butterfly your chicken, squeeze some lemon juice over the chicken and slice some lemon and lay the slices over the chicken, add the fresh herbs and seasoning over the skin.
What you will need:
- 1 whole chicken
- 1 lemon
- 1 head of garlic
- Rosemary or Thyme
- 1 tbsp softened salted butter
- Salt and pepper
- 1/4 cup water
Rinse and pat dry the chicken, rub with salt and pepper and with your hand rub the softened chicken with butter. Cut the lemon in half, add one half in the cavity, then the garlic, stuff the fresh rosemary or thyme, then add the other half of lemon cut side facing the garlic. Add 1/4 cup water in roasting pan.
Roast at 415 uncovered for 15 minutes, lower the heat to 375 and cover with lid and bake for another hour or until chicken juices run clear and has reached a safe temperature. Let rest for 10 minutes.
If your roasting butterflied chicken, I like to leave it uncovered the whole time.
Spoon out the fat from the juices and add 1 cup water, and you can make a simple gravy or sauce using cornstarch or flour, and 1 msg free chicken cube if desired.