From the Table: Roast Chicken….

Roast Chicken #bbc

5lb Roaster Chicken

1 Lemon

5 Garlic Cloves minced

2 Springs Fresh Thyme

2 Springs Fresh Rosemary

Salt and Pepper to Taste

4 Tbs Butter
1/2 Cup Low Sodium Chicken Broth

Splash of white wine (optional)

Kitchen String


  • Pre-heat oven to 450 degrees
  • Make sure to move your rack to the middle.
  • Clean your bird.  Make sure you really dry it.  The dryer the better.  Put the chicken in your cast-iron skillet.
  • Melt butter in a small pan, add the garlic and sauté then add the chicken stock.
  • Season the chicken with salt and pepper.
  • Brush the butter mixture on the chicken.  Make sure to get it in the cavity as well.  Pour the remaining all over the chicken.
  • Stuff the cavity with the lemon, fresh thyme and rosemary.
  • Tie the kitchen string around the legs. (Important)
  • Bake the chicken for one hour, depending on the weight, making sure to baste every 15 minutes.
  • If your chicken doesn’t have a little pop up indicator as to when its cooked you can check the internal temp with a meat thermometer.   If it reads 165 degrees, your chicken is finished.
  • Let you chicken rest covered for 10-15 mins before serving.
  • Serve with garlic mash potatoes and pan sauce. Sides: Roasted Asparagus, Garden Salad and dinner rolls.
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