Quiet Valley Roast Chicken

Name: Quiet Valley Roast Chicken
Total time: 10800 s
Yield: 6 servings
Cuisine: American
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

quietvalleyq @cook_3747198

Roast chicken is a bit time consuming but so easy! Definitely worth the extra effort!

quietvalleyq @cook_3747198

Roast chicken is a bit time consuming but so easy! Definitely worth the extra effort!

Saved

Ingredients

3 hours

6 servings

1whole chicken, I used 6 1/2lbs.cleaned and dry
1 stickbutter, softened
5sprigs rosemary
4lemons
1 headgarlic, cut in half
2sage leaves
3stems parsley
3sprigs thyme
5carrots, peeled and cut in half
3onions, cut in quarters
6 mediumpotatoes, scrubbed clean
1 tbspoil
1salt and pepper

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Steps

3 hours

1

Bring pot of water to boil. Boil potatoes whole, about 15-20 minutes, not quite fully cooked. When cool enough to handle, peel and lightly coat with oil, set aside
2

Finely chop leaves of 2 sprigs rosemary, add to butter
3

Zest 2 lemon, add zest to butter. Reserve zested lemons for another use
4

Season butter with salt and pepper to taste, mix all together, set aside
5

Preheat oven at 350°F
6

Season cavity of chicken with salt and pepper, stuff with 2 lemons cut in half, garlic, parsley, sage, thyme and remaining rosemary
7

Place carrots and onions in roasting pan. Place chicken on top of vegetables. Thoroughly coat chicken with herb butter.
8

Place potatoes around chicken
9

Bake until done, until juices run clear, follow guidelines for times according to size of chicken. Baste chicken and potatoes with pan juices every 10-15 minutes
10

Remove chicken and vegetables from pan, place on platter, cover loosely with foil, let sit 15 minutes before serving. Skim fat off pan juices and serve along side.