Roasted chicken
Preppy Kitchen · ♥ 23.3K likes · 1.8M views · 8 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Melt about two tablespoons unsalted butter with a tablespoon of olive oil in the microwave at 50% power.
- 1 whole onion
- 2 whole onions
- 1 whole head of garlic
- 1 whole lemon
Slice the onions about half an inch thick; halve the garlic head crossways; halve the lemon; strip and finely chop the tarragon.
- 1 tbsp chopped tarragon
- 1½ tsp salt
- ½ tsp cracked black pepper
Stir about a tablespoon of tarragon, 1.5 teaspoons salt and half a teaspoon cracked black pepper into the melted butter.
Spoon the butter under the skin over the breast and thighs, then all over the skin.
Buttering under and over the skin
- 3 sprigs thyme
Bed the chicken on the sliced onion; put the garlic and three thyme sprigs in the cavity; squeeze a lemon over and put the halves in the cavity.
Stuffing the cavity and trussing
- 3 sprigs thyme
Fold the wings under and tie the legs with kitchen twine so nothing sticks out and burns; lay more thyme around the onions.
- chicken liver
- baby potatoes
- oil
Optionally add baby potatoes or other vegetables, drizzled with oil and seasoned; add the chicken liver.
Optional vegetables in the pan
Put in the 450 oven and reduce to 425F as soon as the door closes; roast about 1 hour 15 to 1 hour 30, until golden and a thermometer in the thickest part reads 165, basting with the pan juices every 30 minutes.