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BUTTER ROASTED CHICKEN
 Who doesn't love a juicy, tender Roasted Chicken for dinner? Roasting it at a high heat with Butter and savory Herbs like Oregano and Thyme brings full flavor to an American Classic. The Butter ensures the meat is juicy and crisps the skin for the perfect Roasted Chicken. Serve with Roasted Asparagus or Seasoned Steamed Rice or the true American Classic side dish Mashed Potatoes and Gravy and that is Cooking The Amazing. Here is the recipe: 3-3 1/2 lb. Fresh Chicken 1 1/2 t Sea Salt, fine grain 1 t Pepper, fresh ground black 3 t Thyme, dried 3 t Oregano, dried 1/2 t Garlic Powder 4 T Butter, softened 1 Lemon 1 Onion, medium yellow 3 Garlic Cloves 1. Preheat your oven to 450 degrees. (yes, 450.) Get all of your ingredients measured and ready so you won't contaminate your kitchen with bacteria after handling the raw Chicken. Cut the Lemon and Onion into quarters. Chop the Garlic cloves in half. Mix all the dried Herbs, Garlic Powder, Sea Salt and Pepper together in a small bowl. Have the Butter softened at room temperature. 2. Wash the Fresh Chicken with cold water inside and out then drain all the water from the inside. Use paper towels and blot it dry inside and out. 3. Pull the skin from the breasts up using your fingers to separate the skin from the flesh. Then smear the softened Butter under the skin as evenly as possible then pull the skin back in place. Don't butter the outside of the skin. It will burn the skin at this high of roasting heat. .jpg) .jpg) 4. Stuff the inside of the Chicken with the Lemon and Onion quarters and Garlic halves. Sprinkle all the Herbs, Garlic Powder, Salt, and Pepper mixture over the entire Chicken evenly. Truss the legs together with kitchen twine by tying at the tips pulling the legs close together. Tuck the wings tips back behind the chicken shoulders. This tightens up the bird so it roasts more even. 5. Place the Chicken into a roasting pan in the center of the oven at 450 degrees and roast for 60 mins. undisturbed. Do not baste or open the oven door. It will be smokey at this high heat if your oven is not clean so be prepared for the fire alarm to go off. 6. Remove the Chicken from the oven and test it's temperature at the deepest part of the breast and it should read at least 165 degrees when fully cooked. 7. Remove the Chicken to a cutting board and place a large piece of aluminum foil over the Roasted Chicken loosely and allow to rest 10 minutes. It is important not to carve until it has fully rested or the juices can not redistribute and the meat will be dry. 8. After resting, carve the chicken and pour any pan juices that dripped onto the carving board over the meat on your platter and season with Salt and Pepper as needed and serve immediately. TIP: Carving is easy if you first remove the wings, then the breasts by cutting a horizontal cut below the breast then a vertical cut on top of the breast removing it as one whole piece that you cut into cross slices. This gives larger juicier pieces to serve as opposed to slicing thinly from the bird. See picture below. Then remove the legs at the joint and then the thighs.  COPYRIGHT (c) 2010  related searches : Butter
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