Prep 2 hrs 15 mins
Cook 1 hr 30 mins
This recipe seems so simple, but I assure you it is simply delicious. I developed the recipe after having something similar at a restaurant where they only used thyme and sage. I did not give instructions for the brining because you can find a comparable brine recipe at RecipeZaar, All-Purpose Mild Brine for Poultry and Pork. I like to serve it with roasted fresh beets (garnished with a little sour cream), and a simple risotto (arborio rice, chicken stock, white wine, and parmesan). For dinner parties, I roast two chickens, and add a salad with garlic vinaigrette and a flourless chocolate cake.
- 1 roasting chicken, about 3 lbs. and brined for at least 2 hours
- 1 garlic clove, sliced in half
- 8 tablespoons butter, softened
- 1 1⁄2 teaspoons sea salt
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried rubbed sage
- 1⁄2 teaspoon dried oregano leaves
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon dried basil leaves
- Pre-heat oven to 425 degrees.
- Remove chicken from brine, rinse, and dry very well with paper towels. Rub the skin with the cut clove of garlic.
- In a bowl, mix the butter with the salt, pepper, and the herbs.
- Place the chicken on a rack in a roasting pan and spread the herb butter all over the chicken.
- Put the roasting pan into the oven and roast it for 15 minutes. Reduce the temperature to 375 degrees and continue roasting for about an hour and 15 minutes. You should baste the chicken with the pan drippings two or three times during the roasting process.