Pat the chicken dry and remove the giblets from the cavity.
In a small bowl mix together the softened butter and remaining ingredients until well combined.
Rub the butter mixture all over the chicken including under the skin and place the chicken breast-side up into a large cast-iron pan.
Truss the chicken then place the pan in the oven and roast the chicken for 45 minutes.
Take the chicken out of the oven and baste the chicken with any liquid in the bottom of the pan. Place the chicken back in the oven and roast for 30 to 45 more minutes (or until an internal temperature of at least 165°F).
Remove the chicken from the oven. Baste the chicken one last time then set aside to rest for 20 minutes before slicing and serving.
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