Perfect Roast chicken
Nothing in this is really measured out. After roasting this chicken and tasting the moist breast and fully cooked legs and thighs you will never make a whole chicken any other way
2 Lemons
Fresh Rosemary
Fresh Basil
Garlic
Butter
4 lb chicken
Salt
Pepper
Spices to taste
1. Preheat oven to 450 with roasting pan in the oven
2. Combine basil, garlic and butter in a food processor
3. Take butter mixture and insert under skin on top of the breast, leaving about 1/4 of mixture to the side
3. cut lemon(s) in half and put into body cavity with whole sprigs of rosemary
4. Tie up the legs tight to ensure lemon and rosemary stay in, using the same butchers twine tie up the wings like
this
5. Cut three slices into the legs/thighs and rub the rest of the butter into the exposed legs/thigh meat.
5. Cover the rest of the sking with salt and pepper or your choice of spice mixture.
6. Pull out Roasting pan and put in a couple of slops of olive oil, turn the oven down to 400. Put the chicken with breast down on the pan and then in the oven for 10 minutes.
7. Flip the chicken over and cook about 20 minutes per pound.
8. ENJOY