lbs whole chickens, excess fat and giblets removed, rinsed and patted dry
Serving Size: 1 (161) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 278 g72 %
Total Fat 30.9 g47 %
Saturated Fat 11.5 g57 %
Cholesterol 127.3 mg
Sodium 489.1 mg
Dietary Fiber 0.1 g0 %
Sugars 0 g0 %
Protein 25.4 g
Preheat the oven to 450°.
In a small bowl, combine the butter with the shallot, parsley, garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Rub 1 tablespoon of the flavored butter on the inside of the chicken, and sprinkle the cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Use your fingers to gently loosen the skin covering the breast and place 1/2 tablespoon of the flavored butter under the skin on each side of the breast (working from the top end) and under the skin of each thigh (working from the bottom end of the breast).
Reserve the extra flavored butter for brushing on the chicken when finished.
Tuck the wings behind the bird and tie the leg ends together with kitchen twine.
Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper all over the chicken.
Set the chicken in a shallow baking dish (just large enough to hold the chicken) and place it in the oven with the legs to the back.
Roast for 20 minutes.
Baste the chicken with any accumulating juices and roast for 15 minutes longer.
Baste the chicken again and roast until the thigh registers 165° when tested with an instant-read thermometer -- 10 to 15 minutes.
Transfer the chicken to a cutting board and let it rest for 10 minutes.
Brush the warm chicken with the remaining flavored butter, if desired, then carve and serve with the pan juices spooned over the top.