Herb Roast Chicken (Christmas Edition)

Ingredients

• 1 oz Whole chicken
• 28 tbsp Unsalted butter
• 4 tbsp Fresh rosemary
• 4 tbsp Fresh thyme
• 3 piece(s) Minced garlic
• 3 tsp Salt
• 0.5 tsp Ground black pepper
• 1 piece(s) Small onion
• 1 piece(s) Carrot
• 2 cup Celery
• 2 piece(s) Garlic
• 1/2 tsp Fresh rosemary
• 1/2 tsp Fresh thyme
• 1/4 cup Baby potatoes
• 1 medium Baby carrots
• 1/4 cup Brussels sprouts
• 1 piece(s) Lemon

Instructions

1. Remove the whole chicken and pat dry; tuck the wing tips under and tie the legs securely.
2. Mix unsalted butter, fresh rosemary, fresh thyme, minced garlic, salt, and black pepper.
3. Spread about half of the butter mixture over the skin; slip the rest between the skin and the meat.
4. Stuff the cavity with small onions, carrots, celery, garlic, fresh rosemary sprigs, and fresh thyme sprigs; add about half a lemon.
5. Arrange the remaining half lemon and the vegetables on the bottom of a roasting pan; place the whole chicken on top.
6. Preheat the oven to two hundred degrees Celsius; roast for about twenty minutes.
7. Reduce to one hundred eighty degrees Celsius and continue roasting until the internal temperature reaches seventy-four degrees Celsius; baste with pan juices every so often.
8. Remove from the oven, tent with foil, and rest for about ten to fifteen minutes.
9. Remove the cavity stuffing; carve and serve with the roasted vegetables and pan juices.

Storage and Meal Prep Tips