Roast Chicken with Herb Butter & White Wine
1 oven roaster
1 stick butter at room temperature
fresh herbs - rosemary, thyme, oregano, sage
white wine (one you would drink)
root vegetables - parsnips, carrots, potatoes
salt & pepper
|Parsnips add a touch of sweetness without breaking down like sweet potatoes.|
Preheat the oven to 350°. Start by taking the chicken out of the fridge and taking the chill off. It's important to remove whatever innards are left in the bird and to thoroughly pat it dry using some paper towels. The bird should be fully seasoned with salt and pepper all over, even inside the cavity. Don't be shy with the seasoning. While the bird is coming up to room temp, strip the herbs from the stems and rough chop them into small pieces (reserve the stems, they can go into the roasting pan for flavor). Add the herb mixture and a shake of salt and pepper to the softened butter until it is well blended.
Starting with the breast side of the chicken, use your fingers to loosen the skin by running your fingers in between the meat and the skin. This 'pocket' will hold a majority of the herb butter. Push the butter mixture under the skin and massage into the chicken and do the same on the reverse side, spreading the butter all over the bird and under the skin where possible. Be sure to also get some of the butter into the cavity of the bird. Next, drizzle the breast side of the chicken with olive oil and lay it breast side down into a roasting pan. Cook this way for 15 minutes.
|Sebastiani Roussanne - great with roasted vegetables|
basting brush in the wine/butter mixture formed at the bottom of the pan and baste the chicken 2-3 times during cooking process. Also, allow the chicken to rest under foil or a paper grocery bag for 10-15 minutes before serving.
|Too hungry to stop for a photo!|