Garlic Sage Rosted Whole Chicken
INGREDIENTS
1 whole chicken
Half cup of unsalted butter
Garlic powder
Onion powder
Sea salt
Black pepper
Crushed rosemary
Sage powder
Thyme powder
Fresh thyme
Optional:
Mushrooms
Sweet Potatoes
Onions
Priority Item to have (non-sponsored):
Ovenproof Thermometer. ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe
Oven safe dish big enough to fit one chicken. Or a cast iron pan that can fit one chicken.
Big bowl
Shears or knife that can cut through chicken cartilage
DIRECTIONS
Preheat oven to 350°F with the pan or cast iron in the oven
Melt butter in a saucepan at a very low temp
Mix the following into melted butter:
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
2 tsp sea salt
1/2 tsp crushed rosemary
1/2 tsp sage powder
1/2 tsp thyme powder
Remove spine from chicken (you can also cook with chicken or save to make chicken broth)
This lets the chicken cook quicker i think
Wash chicken to ensure there is no blood drippage
Dry chicken thoroughly with paper towels
Place chicken in the extra bowl and coat entire chicken with herb butter
Ensure to get herb butter under the skin
Optional: toss chopped mushrooms, sweet potatoes, and onions in olive oil
Remove heated pan from oven and coat with olive oil
Place fresh thyme on heated pan
Place chicken on top of fresh thyme
Optional: place chopped mushrooms, sweet potatoes, and onions around chicken
Stab oven safe thermometer into chicken breast.
Program thermometer for chicken, usually at 165 degrees F
Place chicken into oven with breast side up
Wait until alarm sounds
Remove and let chicken rest for 10 to 15 minutes (very important)
slice and enjoy
