Anything roasting in the oven is sure to get the stomach growling and wet appetites. This recipe will have your neighbors knocking at your door – it is seriously that good! The scent of herbs and garlic wafting through open doorways and windows is alluring! All you need is a little time to prepare the bird, provide the occasional baste and the rest is delicious history.
You can prep the chicken hours before and let it hang out in the fridge – just loosely cover it. Roasting meat involves time and low heat – low and slow for a juicy and flavorful product!
Seasoned, juicy and ready to enjoy! Bon Appetit!
- 1 roasting chicken 2-2½ pounds
- 5 sprigs of rosemary
- 5 sprigs of fresh thyme
- 8 garlic cloves, peeled
- 1 bouillon cube
- 1 tablespoons peppercorns
- 3 tablespoons of yellow mustard
- salt and pepper to taste
- 1 teaspoon poultry seasoning or sage and tarragon, ground
- 1 teaspoon of dried basil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons cold butter cut into ½" cubes
- ½ cup dry white wine
- ¼ cup water
- Preheat oven to 400F, lightly oil roasting pan, set aside.
- Rinse and dry chicken and remove giblets. Place chicken, breast side up in roasting pan. Fill cavity with the chicken bouillon cube, garlic cloves, peppercorns, 4 sprigs of rosemary and 4 sprigs of thyme.
- Using a pastry brush, cover chicken in a thin layer of mustard. Sprinkle spices and herbs evenly over chicken, top with cubes of butter and place in 400F preheated oven for 15 minutes.
- Turn down the oven to 325F and using oven mitts, pull out the chicken to slowly pour white wine evenly over the bird. Add water to roasting pan and place back in oven.
- Baste the chicken with the juices in the pan every 15 minutes, and if needed, add more water to roasting pan to avoid burning.
- Cook chicken for 45 minutes or until the temperature reads done. Let rest at room temperature for 10 minutes before cutting. Enjoy!