1 tablespoon chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves of garlic, smashed
5 bunches scallions, quarted
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons EVOO
Instructions
Pat the chicken dry; generously season the skin and
inside cavity with salt and pepper. Refrigerate,
uncovered, at least 4 hours or overnight to dry out
this skin. Let stand at room temperature 30 minutes
before roasting.
Preheat the oven to 425. Mash the butter with the
chopped thyme and chopped rosemary in a small
bowl. Gently slide your fingers under the chicken
skin on the breasts and legs to loosen it. Scoop
some of the herbed butter with a spoon; slide the
spoon under the skin and hold the skin in place
while you remove the spoon. Smooth the skin to
distribute the butter. Repeat with the remaining
butter.
Squeeze a lemon half into the cavity of each
chicken, then stuff the lemon half inside. Stuff
1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2
half rosemary sprig into each chicken cavity. Tie
the legs together with twine. Set a rack in the
large roasting pan, put the chicken on the rack
and roast 25 minutes. Toss the scallions,
tomatoes, olive oil and a large pinch of salt in a
bowl, then add to the roasting pan. Remove the
twine from the chicken and continue roasting until
the skin is golden brown and a thermometer
inserted into the thigh registers 170, about 50
more minutes.
Transfer the chicken and vegetables to platters and
let rest about 10 minutes before carving.
Originally Submitted
10/29/2011
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