Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- Salt and pepper, to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 425°F.
2. Rinse chicken and pat dry with paper towels.
3. In a small bowl, mix together softened butter, minced garlic, chopped thyme, rosemary, and sage.
4. Gently loosen the skin of the chicken and spread the herb butter mixture under the skin, covering as much of the chicken as possible.
5. Season the chicken with salt and pepper, both inside and out.
6. Place the chicken in a roasting pan, breast side up.
7. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 25g
Protein per serving: 40g
Carbohydrates per serving: 0g
Fiber per serving: 0g
Sugar per serving: 0g
Substitutions for ingredients:
- You can use dried herbs instead of fresh herbs, but use half the amount.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- You can add lemon zest or juice to the herb butter mixture for a citrusy flavor.
- You can stuff the chicken with sliced lemons, onions, and/or garlic for extra flavor.
- You can use different herbs, such as oregano or basil, depending on your preference.
Tips and tricks:
- Make sure the butter is softened before mixing in the herbs.
- Loosen the skin gently to avoid tearing it.
- Let the chicken rest before carving to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Heat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges
Pairings:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Salad with a vinaigrette dressing
- Crusty bread
Suggested side dishes:
- Mashed potatoes
- Green beans
- Rice pilaf
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil.
- If the chicken is not browning enough, increase the oven temperature to 450°F for the last 10-15 minutes of cooking.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is fully cooked.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Roasted chicken is a classic dish that has been enjoyed for centuries. It is believed to have originated in medieval Europe, where it was often served at feasts and banquets.
Flavor profiles:
The garlic and herb butter adds a savory, aromatic flavor to the chicken, while the roasting process creates a crispy, golden-brown skin.
Serving suggestions:
Serve the roasted chicken with your favorite sides and enjoy as a comforting, satisfying meal.
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