When I think of Sunday Supper I think of Roasted Chicken. The smell, the taste, the sizzle, makes you want to just get your tastebuds ready for a world of flavor! This is super simple, super delicious, and super Sunday! Let's Cook!
The Tools
Roasting Pan With Rack (A Baking Dish Will Do Too!)
Bowls
Knife
Baster & Baster Brush
Cutting Board
The Ingredients
4lb Whole Chicken (Remove the Neck & Giblets)
1 Stick Butter
Olive Oil
Fresh Parsley (Chopped/ Divided)
4 Garlic Cloves (Chopped)
2 Whole Garlic Cloves (For Stuffing)
1 Lemon (Halved & Juiced)
White Wine
4 Cups Chicken Broth
Italian Seasoning- (Two Tablespoons)
Salt
Pepper
Let's Cook
Preheat Oven to 440 degrees
Melt one stick butter in bowl in the microwave.
Once melted, add 2 Tablespoons olive oil, lemon juice, minced garlic, salt, pepper, and half chopped parsley & Italian Seasoning and mix well.
Place whole chicken on rack that is inside the roasting pan, and brush with butter mixture, covering skin. Pull skin away from meat and pour some butter mixture in and massage around- this will add moisture to meat.
Insert remaining parsley, garlic and both half of squeezed lemon inside chicken.
Pour two cups broth and add a little white wine to bottom of pan to keep moisture and use for basting (liquid will evaporate so you may need to add a little more as you cook).
Place chicken in oven and roast for about 1 hour and 15-30 minutes depending on the oven or until bird is cooked through. Begin basting chicken at about 45 minutes and baste every 15-20 minutes after that.
Once chicken has cooked through, remove from oven and let cool. Remove lemon halves, parsley and garlic from inside bird and discard.
Slice chicken as you'd like and serve with a sides of your choice.
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