“Poulet Roti – That’s Roast Chicken, numbnuts! And if you can’t properly roast a damn chicken then you are one helpless, hopeless, sorry-ass bivalve in an apron. Take that apron off, wrap it around your neck, and hang yourself. You do not deserve to wear the proud garment of the generations of hardworking, dedicated cooks. Turn in those clogs, too. – Anthony Bourdain
Now days it’s so easy to grab a roasted chicken at any local grocery store but for close to the same price to can do it yourself and it’s SO much better. Most recipes and chefs will tell you to truss the chicken but if I am being honest, I never do and it works out just fine. Just be gentile when you are loosening the skin for the butter. You want that herbalicious goodness to soak into the meat.
Roasting a chicken is practically foolproof but if you are worried about your chicken being undercooked you can easily stick an instant-read meat thermometer in the fat part of the thigh. Now get cooking, because this is finger licken’ good.
4 tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh parsley plus 3 large sprigs
1 teaspoon chopped fresh thyme plus 3 large sprigs
1 teaspoon chopped fresh rosemary plus 3 small sprigs
pinch of course salt
2 garlic cloves, minced
1 whole chicken, rinsed and patted dry
1 lemon, cut in half
Pre heat oven to 375 degrees
Mix butter, chopped herbs, and pinch of coarse salt in bowl; blend well.
Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs and lemon. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan. Roast at 375 for 30 minutes.
After 30 minutes, crank up the heat to 450 degrees and cook for another 25 minutes. Remove the chicken from the oven and allow to rest for 15 minutes before carving.