Cookbook:Country Roast Chicken
| Country Roast Chicken | |
|---|---|
| Category | Chicken recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 ea. (3 lbs) broiler/fryer chicken, giblets removed
- ¼ cup Country Roast Chicken Seasoning
- 3 sprigs rosemary
- 8 sprigs thyme
- 1 large lemon, sliced thinly
- 1 large lemon, cut in wedges
- 2 tbsp butter
Procedure
[edit | edit source]- Loosen skin from chicken. Rub flesh with chicken seasoning.
- Place lemon slices in the bottom of a roasting pan and place chicken on top.
- Stuff chicken cavity with thyme, rosemary, and lemon wedges.
- Place 1 tbsp butter under the skin of each breast.
- Insert an oven-safe probe thermometer into the breast but not touching the butter.
- Bake in a 325°F oven until breast internal temperature reaches 165°F and thigh meat reaches 170°F.
- Cover with foil and let rest 10 minutes; serve.