theblackhood:

food-pr0nz:

Whole Roast Herbed Bird 

Ingredients…

1 4-6 lb chicken, washed and patted dry

2 cloves garlic, grated or finely minced 

1 T dried rosemary, crushed (with a food processor, mortar and pestle, or your hands)

1/2 T dried thyme leaves 

3 T room temperature butter 

kosher salt and fresh cracked black pepper, to season 

1 whole head of garlic, halved 

1 lemon, halved 

1 T extra virgin olive oil 

Directions…

Quick Tip: Remove your bird from the refrigerator about an hour before preparing it, to bring it to room temp. This rule goes for all meats really. If you take cold meat, and stick it in a hot oven or pan, the meat will seize up, and become dry and tough.

Preheat your oven to 425 degrees Fahrenheit.

In a small bowl, mixing together the butter, dried rosemary and thyme, grated garlic, salt, and pepper. 

Now using a small knife, wiggle it around under the skin of the breasts and legs, to loosen the skin from the meat. Be extra careful not to tear the skin though. Now take your butter mixture and rub it under the skin on the breasts and legs. 

Stuff the inside cavity of the bird with your halved lemon and garlic. 

Place the bird in your roasting pan, sprinkle a touch of salt and pepper on the skin, and drizzle on a bit of olive oil. 

Bake for about one hour and forty minutes, or until a thermometer inserted into the thickest part of the chicken reads 170 degrees Fahrenheit. Remove from the oven, cover with tin foil, and let it rest for about fifteen minutes, before carving. 

Makes 4-6 servings.

GIMME