Fill the entire house with the comforting scent of roast chicken by choosing this recipe! Not only is it delicious, it’s also budget-friendly. One roast chicken can feed a family of four—with leftovers to make chicken salads or stir-fry later in the week. The key to a great roast is to have golden-brown, crispy skin and moist, tender meat. Try these two tricks to ensure a perfect result. First, lift the chicken off the pan while steaming the meat from below. Next, add a super-flavorful herbed butter to self-baste the chicken as it cooks.
<h4><p style="color: rgba(20, 117, 135, 1)">Sage Wisdom</p></h4>
One of the most familiar flavors of Thanksgiving, sage is a classic to pair with poultry of all kinds. But it’s good for more than just a supporting role in the kitchen. This fragrant herb is also a potent natural antibiotic! It’s often used in teas to help combat sore throats, cavities, and even bad breath by killing off harmful bacteria. Used in cooking, its megadoses of antioxidants may help fight tumors, warding off breast, skin, kidney, and liver cancers. It even shows potential in supporting brain health and memory, combating signs of Alzheimer’s disease and supporting general mental function.
<h4><p style="color: rgba(20, 117, 135, 1)">Green Goddess</p></h4>
Stop relegating parsley to a sad garnish on the side of your plate! Allow this nutritional wonder to come center stage and revel in its fresh flavor. That bright green tang comes from a huge amount of chlorophyll, a plant compound that can freshen the breath and aid digestion. Parsley also crams in a ton of antioxidants. One is eugenol, which has incredible anti-inflammatory properties. It’s linked to reduced joint swelling and pain and can relieve the symptoms of arthritis. Because eugenol is a volatile oil, it’s best to use fresh parsley instead of dried. That way, you’ll get the most health benefits and flavor.
<h4><p style="color: rgba(20, 117, 135, 1)">Herbed Butter-Roasted Chicken</p></h4>
<h5>Prep Time: 15 mins | Cooking Time: 1.5 hours | Serves: 4</h5>
<h5><p style="color: rgba(20, 117, 135, 1)">Ingredients:</p></h5>
* 6 tablespoons unsalted butter, softened
* 3 tablespoons fresh parsley, chopped fine
* 2 teaspoons dried thyme
* 2 teaspoons onion powder
* 1 teaspoon rubbed sage
* 1 teaspoon kosher salt
* 1 teaspoon garlic powder
* ½ teaspoon dried rosemary
* ½ teaspoon black pepper
* 6 large carrots, peeled, ends trimmed
* 1 cup chicken stock
* ½ cup white wine
* ¼ cup lemon juice
* 4- to 5-pound whole chicken
<h5><p style="color: rgba(20, 117, 135, 1)">Instructions:</p></h5>
1. Preheat the oven to 425°F. Set a rack in the middle of the oven.
2. In a small bowl, combine the butter, parsley, thyme, sage, onion powder, salt, garlic powder, rosemary, and pepper. Mix well.
3. Place the carrots crosswise in a shallow roasting pan to form a platform. Pour the chicken stock, white wine, and lemon juice into the bottom of the pan.
4. Remove the giblets (if any) and pat the chicken dry with paper towels, inside and out. Gently loosen the skin around the breasts and thighs of the chicken to create a pocket between the skin and the meat.
5. Smear about half the herbed butter between the skin and the breasts. Use another ¼ of the butter between the skin and the thighs, massaging it to distribute evenly.
6. Place the chicken in the pan on top of the carrots, breast side up. Make sure it’s elevated slightly above the liquid in the pan.
7. Rub the remaining herbed butter over the top of the chicken.
8. Roast on the middle rack for 30 minutes. Reduce the heat to 350°F.
9. Remove from the oven, baste with the pan juices, and return to the oven.
10. Roast for another 45 minutes to an hour. It’s done when a meat thermometer inserted into the thickest part of the thigh reads 165°F. Another way to check for doneness is to insert a knife between the leg and thigh, the juices should run clear. The skin should be golden-brown and crispy—if the chicken seems to be browning too fast, cover loosely with foil.
11. Remove from the oven and allow to rest for 5 minutes while cutting the carrots into half-inch pieces.
12. Carve and serve with the roast carrots.