Quiet Valley Roast Chicken

Name: Quiet Valley Roast Chicken
Ingredients: 1 whole chicken, I used 6 1/2lbs.cleaned and dry; 1 stick butter, softened; 5 sprigs rosemary; 4 lemons; 1 head garlic, cut in half; 2 sage leaves; 3 stems parsley; 3 sprigs thyme; 5 carrots, peeled and cut in half; 3 onions, cut in quarters; 6 medium potatoes, scrubbed clean; 1 tbsp oil; 1 salt and pepper

13 ingredients

17 steps

Ingredients

1 whole chicken, I used 6 1/2lbs.cleaned and dry
1 stick butter, softened
5 sprigs rosemary
4 lemons
1 head garlic, cut in half
2 sage leaves
3 stems parsley
3 sprigs thyme
5 carrots, peeled and cut in half
3 onions, cut in quarters
6 medium potatoes, scrubbed clean
1 tbsp oil
1 salt and pepper

Directions

1

Bring pot of water to boil.
2

Boil potatoes whole, about 15-20 minutes, not quite fully cooked.
3

When cool enough to handle, peel and lightly coat with oil, set aside
4

Finely chop leaves of 2 sprigs rosemary, add to butter
5

Zest 2 lemon, add zest to butter.
6

Reserve zested lemons for another use
7

Season butter with salt and pepper to taste, mix all together, set aside
8

Preheat oven at 350F
9

Season cavity of chicken with salt and pepper, stuff with 2 lemons cut in half, garlic, parsley, sage, thyme and remaining rosemary
10

Place carrots and onions in roasting pan.
11

Place chicken on top of vegetables.
12

Thoroughly coat chicken with herb butter.
13

Place potatoes around chicken
14

Bake until done, until juices run clear, follow guidelines for times according to size of chicken.
15

Baste chicken and potatoes with pan juices every 10-15 minutes
16

Remove chicken and vegetables from pan, place on platter, cover loosely with foil, let sit 15 minutes before serving.
17

Skim fat off pan juices and serve along side.