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Prep Time: 1200 Minutes Cook Time: 60 Minutes |
Ready In: 1260 Minutes Servings: 4 |
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Prepare to die, it's perfect. Ingredients:
4 lbs chicken |
2 lemons |
1/2 cup butter, room temperature |
3 garlic cloves, chopped |
3 tablespoons fresh sage, chopped |
5 -6 fresh sage leaves (whole leaves) |
1 tablespoon fresh thyme, chopped |
3 sprigs fresh thyme (whole sprigs) |
4 sweet potatoes, cubed |
2 russet potatoes, cubed |
2 parsnips, cubed |
10 -15 pearl onions |
1/2 cup chicken broth |
salt & pepper |
Directions:
1. Pre-heat oven to 450.
2. In a roasting pan, place all cubed vegetables (potatoes, onions, parsnips).
3. Toss vegetables with sage, thyme, salt and pepper.
4. Add chicken broth to vegetables.
5. In a bowl, mix stick of butter, garlic, sage and thyme to make a soft butter mixture. Set aside.
6. Clean chicken and pat dry. Take butter mixture and rub chicken with all of it. MAKE SURE YOU GET UNDER THE SKIN AND CAVITY. Any excess butter, make sure to mix with vegetables.
7. Rub chicken with salt and pepper. Halve 2 lemons and juice on top of chicken, stick juiced lemon half in cavity of chicken.
8. Place whole sage leaves and 2 sprigs of thyme in chicken cavity.
9. Roast chicken for 20 minutes at 450 degrees. After 20 minutes, baste chicken and reduce heat to 375. Baste chicken and mix vegetables occasionally. Roast for another 45 minutes.
10. After cooking, turn oven off and open oven door. Let chicken rest for 10-15 minutes.
11. Remove from oven and present as desired. ENJOY!
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