- 5-6 LB hen
- 2 TBS butter (cut into ¼ TBS pats and frozen)
- Olive Oil
- Herbs (sage, oregano, Italian blend, etc.)
- Salt
- Black pepper
- non-stick cooking spray
Vegetable Options (choose 2 or 3):
- 1 LB carrots (cut into batons)
- 1 LB parsnips (peeled and cut into batons)
- 1½ LB baby gold potatoes (quartered)
- 2 LB fresh Brussels sprouts (halved)
- ½ onion (cut into half-rings)
Equipment:
- Large roasting pan
- 2 ¼-sheet pan cooling racks (or a rack that will cover the bottom of the pan)
- Spray the large roasting pan and the cooling racks with cooking spray.
- Add the vegetables to the pan, drizzle with olive oil and season with salt, pepper and herbs (save the vegetable off-cuts for stock making another time). With gloved hands mix thoroughly.
- Place the cooling rack(s) directly on top of the vegetables in the pan.
- Rinse, spatchcock and remove the wishbone from the chicken (save the spine and wishbone for stock making another time). Pat dry.
- Loosen the skin over the breast, thighs and drumstick using your fingers. Avoid tearing the skin. Place the chicken in the pan on the cooling rack(s).
- Liberally season all parts of the chicken under the skin.
- Insert the frozen butter pats under the skin, one for each thigh and drumstick, four for the breast.
- Drizle the chicken with olive oil and rub in throughly.
- Liberally season all parts of the chicken.
- Tuck the wingtips under the back of the breast.
- Roast using the approximate times below until the internal temperature of the breast reaches 165° and the thighs are over 170-175°.
- Allow the chicken to rest for 5 minutes before carving and serving.
- Serve with the roast vegetables.
| Chicken Weight | Oven Temperature | Time |
|---|---|---|
| 4.75 LB | 375° | 1 hour |
| 6 LB | 375° | 1 hour and 15 minutes |