One of my all-time favorite things to eat is roasted chicken. No long explanation blog post is needed. If you like chicken, then try this simple and delicious roasted chicken recipe.
- 1 4-5 pound whole organic/free range chicken
- 2 tablespoons grass fed butter
- 1 tablespoon sea salt
- 1 tsp garlic powder
- Ground pepper to taste
- 1 tsp dried parsley
- 3 sprigs rosemary
- 1 tablespoon fresh thyme
- 1 lemon cut into wedges
Hint: Get all of your ingredients and utensils ready before you handle raw chicken. This way you don’t risk spreading bacteria.
Arrange a rack in the middle of the oven and preheat oven to 425. Combine salt, garlic powder, ground pepper, dried parsley in a small bowl and set aside.
Melt the butter over the stovetop and keep warm on low. Now you are ready to handle the raw chicken. Take it out of the bag and blot dry with paper towels. Be sure to wipe out the cavity. Take out the innards and save for another dish or discard. Trim any excess fat off and discard. With a pastry brush, apply the butter across the entire chicken. Then generously sprinkle the salt mixture all over the chicken and be sure to salt the cavity as well. Stuff the cavity with rosemary, thyme, and lemon wedges.
Place chicken breast side up in a roasting dish and bake at 425 for about 15 minutes. Turn heat down to 375 and bake for an additional 45 minutes to an hour or until the juices run clear. You can check to see if it’s down by cutting into the thickest part of the thigh. If the juices are clear and meat is cooked then your bird is done. You can also use a thermometer. If the temperature reads 165 at the thickest part of the thigh then it’s done. Remove chicken from the oven and let it rest for about 15 minutes before cutting into it. Eat as is or serve it with other dishes.