Roasted Chicken

Name: Roasted Chicken
Ingredients: 2 teaspoons salt; 1 teaspoon white sugar; 5 cloves garlic, crushed; 1 teaspoon fresh chopped chives; 1 teaspoon fresh chopped tarragon leaves; 1 teaspoon fresh chopped thyme leaves; 1 (4-pound) whole chicken; 1 stick unsalted butter, softened to room temperature; 2 oranges roughly chopped

9 ingredients

11 steps

Ingredients

2 teaspoons salt
1 teaspoon white sugar
5 cloves garlic, crushed
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped tarragon leaves
1 teaspoon fresh chopped thyme leaves
1 (4-pound) whole chicken
1 stick unsalted butter, softened to room temperature
2 oranges roughly chopped

Directions

1

In a bowl, mix the salt, sugar, garlic, and all fresh herbs.
2

Rub the chicken with the mixture.
3

Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks.
4

Preheat oven to 425 degrees F.
5

Stuff the chicken cavity chopped oranges.
6

Place the chicken, breast side down, on a rack in a roasting pan.
7

Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest).
8

Continue to baste with pan drippings through the cooking process.
9

When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer.
10

Remove chicken from the oven and place on a serving platter.
11

Let rest for 20 minutes before serving.