Roasted Whole Chicken
Ingredients
Marinade:
- 6 lb whole chicken or 2 whole small chickens
- ½ celery stalk, minced
- 2 Tbsp shallots, minced
- 1 Tbsp dried parsley
- 1 whole lemon, zest and juiced
- 1 stick unsalted butter, melted
Ingredients:
- black pepper
- kosher salt
Instructions
- Preheat oven to 450 degrees.
- Pat chicken dry with paper towel, including the cavity of the chicken.
- In a small saucepan, melt the stick of butter.
- Once melted, remove from heat and add the remaining marinade ingredients. Mix well.
- Rub the mix all over the chicken and inside its cavity. I also put some under the skin in the breast area.
- Sprinkle the whole chicken, including the cavity, with generous amount of salt and pepper.
- Put chicken on a small roasting pan to fit it nice and snuggly. Place aluminum foil loosely over the chicken.
- Bake chicken in the oven for 2.5 hours. You will know it’s cooked when you see the skin between the thigh and the breast start to brown, and it looks like you can easily pull the drumstick from the breast.
- Remove the aluminum foil 30 minutes prior to allow the skin to turn a nice crispy golden brown.
Nutrition
Serving: 1portion | Calories: 336kcal | Carbohydrates: 5g | Protein: 46g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 170mg | Fiber: 0.3g | Sugar: 0.5g