Roasted Garlic & Herb Whole Chicken
Ingredients
- 1 whole chicken 5-6 lbs is best
Compound Butter
- 1/2 cup salted butter
- 1 tsp adobo
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 lemon, juiced
- 1 tsp lemon zest
- 4 springs thyme chopped fine
- 4 sprigs rosemary chopped fine
- 4 sprigs oregano chopped fine
Instructions
- First, prep your whole chicken and pat dry.
- Make your compound butter. Take your room temperature butter and mix it with all of your compound butter ingredients. Chill in the freezer for 10 minutes.
- While your compound butter is chilling, make your chicken rub. Coat your chicken thoroughly in the olive oil rub.
- Once your butter is firm, smear the butter under the chicken skin. If it it looks lumpy underneath the chicken skin, your on the right track!
- Cook for chicken on 350 degrees for 45 minutes or until your chicken reaches an Internal temp of 165.
- 10 minutes before your chicken is cooked, remove the butter juices, pour over chicken, and increase the heat to 400 degrees for optimal flavor!
Notes
- Make sure your chicken is patted dry and at room temperature to get the optimal crunch and crisp.