Busters Recipes

Roasted Chicken with Herbs

INGREDIENTS
2 whole(s) (3 1/2 - 4 lbs) rinsed and patted dry
1 whole(s) lemon, quartered
1 head(s) garlic halved horizontally and vertically
1 bunch(es) fresh thyme
1 bunch(es) fresh rosemary
2 tablespoon(s) butter, room temperature

1. Preheat oven to 475. Season chicken cavities with salt and pepper.
Dividing evenly, stuff with lemon, garlic, and springs of thyme and rosemary.
2. With a heavy knife, coarsely chop necks, and scatter in a large
roasting pan. plce chickens, breast side up, on a rack set in pan.
Using kitchen twine securely tie legs together; tuck wing tips
underneath the chicken.
3. Rub chickens with butter; season with salt. Roast; occasionally
brushing chickens with pan juice, until an instant-read thermometer
inserted in the thickest part of the thigh registers 165 (about 1
hour). Transfer chickens to platter; cover loosely with in foil, and
let rest 10-15 minutes before carving.

COOKING INFO
Serves 8
Prep Time 15 minutes
Total time 2 hour(s) 30 minutes