There's a first time for everything, and today was my first time roasting a chicken! And I must admit, it was fan-freaking-tastic! I'm struggling right now not to eat the whole darn thing in one sitting. I wasn't planning on blogging this recipe, since it was the first time I made it and usually I like to try a different ways of making things before I pronounce it "the best"--but this chicken is amazing and must be shared with the world!
Ingredients:
1 whole chicken (5-7 pounds)
4 tablespoons butter
1/2 cup white wine
*1 tablespoon chicken seasoning
1 tablespoon crushed garlic
2 cups chicken broth (gluten-free)
1 teaspoon salt
1 bag of baby carrots
1 large yellow onion
Directions:
Step 1: Preheat your oven to 425F. In a small mixing bowl, melt the butter and mix with white wine, chicken seasoning, garlic, and salt.
Step 2: Remove the giblets from the chicken and rinse the chicken thoroughly. Place in a roasting pan and gently separate the skin from the breast while still leaving the breast intact.
Step 3: Rub the butter mixture inside the chicken and underneath the skin of the chicken. Pour the remaining mixture on the chicken.
Step 4: Cut the onion into 1/4th. Stuff the chicken with a 1/4 of the onion. Place the rest of the onion and carrots in the basting pan. Pour the chicken broth on top of the vegetables.
Step 5: Cook the chicken for approximately 80-120 minutes, or until chicken is thoroughly cooked. Baste chicken midway through cooking.
Additional Tip: I've read online that tying the legs together also helps ensure moisture, but I didn't try this. Also, if you stuff your chicken you'll need a longer cook time. My chicken was 6 pounds and took 90 minutes to cook.
Serves 4.
*Any chicken seasoning is fine, use whatever you prefer. Mine contained garlic, onion, thyme, pepper and lemon.
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