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| Roast Chicken with 5 variations |
| Ingredients 1 Whole chicken, about 4 lbs. giblets removed, washed, patted dry 4 tablespoons unsalted butter, softened 3/4 teaspoon coarse salt freshly ground pepper to taste Method Heat oven to 450 degrees Rub the chicken inside and out with butter. Sprinkle inside and out with salt and pepper. Place chicken on a rack in a roasting pan. Put chicken in oven. Reduce heat to 350. Cook until juices run clear when thigh is pierced with knife and temperature read 170 degrees on an instant read thermometer, about 1 hour. Allow chicken to sit 10 minutes before cutting into serving sizes. Variations 1. Lemon Chicken. Prick a whole lemon all over with a fork; place in cavity of chicken before roasting. 2. Herb-roasted Chicken. Place fresh herbs, such as thyme, basil, parsley, and/or oregano inside cavity. 3. Garlic-roasted Chicken. Place whole peeled garlic cloves inside cavity. 4. Red velvet Chicken. Sprinkle chicken lightly with paprika or chili powder. 5. Tarragon Roasted chicken. Fill cavity with 3 peeled and split shallots and 1/2 bunch fresh tarragon. |