Prep time: 15 minutes
Cook time: 1 hour 30 minutes
- Prep time: 15 minutes
- Cook time: 1 hour 30 minutes
- Serves: 4
- 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
Preheat oven 425°, arrange a rack in the middle.
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.
Preparing the chicken: Remove the chicken giblets (if applicable). Rinse the chicken inside and out. Trim any excess fat and pat the outside dry.
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.
Tie the legs together with kitchen string (or dental floss!) and tuck the wing tips under the body of the chicken.
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.
Let rest for about 20 minutes, covered with tin foil.
Once rested, cut chicken into parts and serve alongside roasted vegetables!
~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!