Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Serves: 4
Calories:
- Prep time: 15 minutes
- Cook time: 1 hour 30 minutes
- Serves: 4
Ingredients
- 1 ea 4-5lbs Chicken
- ¼ cup Unsalted butter, melted
- 2 tbs Minced Parsley
- 2 tbs Minced fresh garlic
- 2 tbs Minced lemon peel/zest
- ¼ cup Olive oil
- to taste Kosher salt, fresh ground pepper
Instructions
- 1)
Preheat oven 425°, arrange a rack in the middle.
- 2)
For the Gremolata: Using a vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to bowl and mix in parsley, garlic, salt and olive oil.
- 3)
Preparing the chicken: Remove the chicken giblets (if applicable). Rinse the chicken inside and out. Trim any excess fat and pat the outside dry.
- 4)
Separate the skin from the meat in the breast and legs using your fingers, then add the gremolata or herb mixture, liberally. Drizzle the outside & under the skin of the chicken with the butter, then liberally sprinkle with salt and pepper.
- 5)
Tie the legs together with kitchen string (or dental floss!) and tuck the wing tips under the body of the chicken.
- 6)
Roast the chicken for 1 hr 15min, or until the juices run clear when you cut between a leg and thigh. Halfway through cooking baste the chicken by coating with its juices.
- 7)
Let rest for about 20 minutes, covered with tin foil.
- 8)
Once rested, cut chicken into parts and serve alongside roasted vegetables!
Notes
~Gremolata is traditionally a mixture of minced lemon peel, garlic and parsley. However, thyme or rosemary can be substituted for the parsley. You can also add all three herbs for herb roasted chicken.
~Once all the meat has been taken from your chicken carcass, you can use the bones to make stock! Just add your bones, ½ cup of celery, ½ cup onion, and ½ cup carrots along with any other vegetable or herb scraps you have to a pot. Cover with cold water, and let simmer for at least 4 hours or overnight. Once finished, strain!
