This simple chicken recipe takes minutes to prepare and tastes gourmet. If youre sensitive to dairy, simply eliminate the butter. Use the leftovers for a sandwich, soup or chicken salad or just eat them cold from the fridge with your fingers!
Ingredients:
- One 3 to 4 pound whole chicken
- Fresh herbs of your choice (thyme, marjoram, rosemary, basil, oregano)
- 1 onion, sliced into half-rings
- As many cloves of garlic as you want, peeled and sliced in half
- 2 Tbsp butter, cut into smaller pieces
- Fresh vegetables of your choice (carrots, peppers, zucchini, squash)
- Olive oil
- Salt and pepper
Steps/Methods:
- Preheat the oven to 350F.
- Place some of the onion rings in a large casserole or roasting dish.
- Place the chicken on top of the onions.
- Stuff the herbs, some more onions, garlic and butter under the skin of the chicken. To get these ingredients under the skin of the chicken legs, simply create a small slit in the legs skin using a knife and stuff away.
- Place any remaining herbs, onion, garlic and butter in the body cavity of the chicken.
- Place your fresh vegetables around the chicken in the baking dish.
- Drizzle the chicken and vegetables with olive oil and sprinkle them liberally with salt and pepper.
- Bake the chicken uncovered for 10 to 15 minutes to crisp up the skin and then cover it with tin foil or a lid.
- Bake for 1.5 more hours and test with a meat thermometer. Make sure both the dark and light meat are at least 180F.
- Serve hot and store leftovers in the fridge or freezer.
Additional Tips:
- One 3 to 4 pound whole chicken
- Fresh herbs of your choice (thyme, marjoram, rosemary, basil, oregano)
- 1 onion, sliced into half-rings
- As many cloves of garlic as you want, peeled and sliced in half
- 2 Tbsp butter, cut into smaller pieces
- Fresh vegetables of your choice (carrots, peppers, zucchini, squash)
- Olive oil
- Salt and pepper
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