Garlic Butter Roasted Chicken

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Ingredients

• 6 lb. chicken
• 4 oz. room temperature butter
• 1 tsp olive oil
• 2 tbsp crushed garlic
• 2 tsp chopped thyme
• 2 tsp chopped parsley
• 1 tsp black pepper
• 2 1/2 tsp salt
• 1/2 onion
• 3/4 cup chicken broth

Instructions

1. Preheat oven to 425 degrees.
2. Remove giblet and any feathers from the chicken.  Rinse inside and out thoroughly.  Pat the skin and inside the cavity dry with a paper towel.
3. In a small bowl, mix softened butter, olive oil, crushed garlic, thyme, parsley, black pepper and salt.
4. Place a heaping spoonful inside the cavity of the chicken then add onion.  Tie the legs together using kitchen twine. Tuck the wings under the chicken; *check video for tutorial.
5. Gently loosen the skin from the breast by running your fingers between the breast meat and skin.  Place a spoonful of garlic butter under the skin and spread.  Place the chicken onto a 13×9 roasting pan.
6. Rub the outside generously with remaining garlic butter.  Pour chicken broth into the pan then place into the oven.
7. Roast the chicken while periodically basting with the drippings from the pan.  If the chicken and seasonings start to burn, loosely tent the chicken with foil, this prevents it from burning as it continues to cook.
8. Cook for about 1 ½ hours or until the chicken has reached an internal temperature of 165 degrees when using a meat thermometer.
9. Remove from the oven and allow to cool for 15 minutes before carving.

(Jehancancook)

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