Lemon-Parsely Whole Roasted Chicken

Lemon-Parsley Whole Roasted Chicken
Serves 4
This whole roasted chicken is sure to be the juiciest you have ever had! A simple, straight forward method that will reward you with a perfectly cooked chicken every time. The method of rubbing butter mixed with parsley underneath keeps the chicken moist and gives it a crispy and tasty outer layer.
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  1. 1 whole free range chicken (2-3 pounds), cleaned with giblets and neck removed
  2. 1 tablespoon olive oil
  3. 1 onion, sliced
  4. 2-3 celery stalks, cut into 1/2" pieces
  5. 1 garlic bulb
  6. 1 lemon
  7. small handful fresh parsley, chopped
  8. 2 tablespoons butter, room temperature
  9. salt and pepper
  10. cooking twine
  1. Preheat oven to 325 degrees.
  2. Put onions, celery, and a bit of olive oil in a baking dish or dutch oven.
  3. Roll and pierce lemon all over so that the lemon juices can release inside the chicken. Cut top off of the garlic bulb.
  4. Chop parsley and mix with softened butter. Add salt and pepper, mix together until incorporated.
  5. Lightly peel back the skin of the chicken and rub the butter mixture under the skin until evenly distributed. Any leftover butter can be rubbed on the outside of the chicken.
  6. Next, stuff the lemon, garlic, and parsley inside of the chicken cavity.
  7. Tie the chicken legs together using cooking twine. Season all over with salt and pepper.
  8. Place chicken onto bed of onions and celery in your baking dish. Bake uncovered for an hour and twenty minutes.
  9. Turn the temperature of your oven up to 425 degrees. Finish cooking the chicken for about 15-20 minutes, until golden brown and internal temperature has reached 165 degrees.
  10. Remove chicken from oven and cover lightly with aluminum foil.
  11. Let chicken rest and cool completely before carving.
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