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Herb Roasted Chicken
Kat Thompson makes this classic herb roasted chicken to serve on school nights. (Photo: lawellphoto.com)
1 whole chicken
6 Tablespoons unsalted butter, softened
4 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 half onion, coarsely chopped
3 cloves garlic, smashed
2 Tablespoons chopped fresh thyme, plus 2 sprigs
Kosher salt and freshly ground pepper
Preheat oven to 325 degrees. Take out and discard the giblet from chicken. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Slide your fingers under the chicken skin on the breasts, back and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
Stuff onion, garlic, 2 thyme sprigs and rosemary sprig into chicken cavity. Season the chicken all over with salt and pepper to taste. I put the chicken in a large roasting pan breast side down so the breast meat cooks in all the juices. It will not look as pretty as if you cook it breast side up, but the chicken is much juicier. Cook at 325 for 2½-3 hours.
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