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Ingredients
- 1/4 cup butter or margarine, softened
- 2 garlic cloves, pressed
- 1 Tbsp. fresh thyme or 1 tsp. dried thyme
- 1 Tbsp. snipped fresh parsley
- 1 roasting chicken
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Details
Preparation
Step 1
Preheat oven 400F. Combine butter, garlic and herbs. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry. Starting with neck cavity, insert fingertips under skin of breast and gently push between skin and meat. Spread butter mixture under skin. Tie legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken in Deep Dish Baker; season with salt and black pepper.
Loosely cover chicken with aluminum foil, sealing tightly around edge of baker. Bake chicken 1 hour; carefully remove oil. Bake an additional 30-45 minutes or until Pocket Thermometer registers 180F in thickest part of thigh and juices run clear. Remove baker from oven. Cut string from legs and discard. Carefully lift chicken from baker to serving platter using Meat Lifters. Let chicken stand 15 minutes before carving.
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