1 4-5 pound whole (organic if possible) chicken, at room temperature giblets and neck removed from cavity
1/4 cup unsalted butter, melted
3 tbsp olive oil
1/4 cup dry white wine,
1 lemon, halved
kosher salt and freshly ground pepper
garlic powder
smoked paprika
1 head of garlic, roughly peeled and cut in half crosswise
3 fresh whole thyme or rosemary sprigs
chopped parsley
1
Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.
2
Line a baking tray with foil, or lightly grease a roasting pan.
3
Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.
4
Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.
5
Brush the outside of the chicken with the melted butter, olive oil and wine.
6
Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.
7
Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.
1 4-5 pound whole (organic if possible) chicken, at room temperature giblets and neck removed from cavity
1/4 cup unsalted butter, melted
3 tbsp olive oil
1/4 cup dry white wine,
1 lemon, halved
kosher salt and freshly ground pepper
garlic powder
smoked paprika
1 head of garlic, roughly peeled and cut in half crosswise
3 fresh whole thyme or rosemary sprigs
chopped parsley
Directions
1
Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.
2
Line a baking tray with foil, or lightly grease a roasting pan.
3
Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.
4
Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.
5
Brush the outside of the chicken with the melted butter, olive oil and wine.
6
Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.
7
Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.
AuthorMarla Meridith
