I’ve started really getting into making a nice Sunday dinner. Often, Sunday is the least busy day of our week and my opportunity to cook something that doesn’t have to be ready in less than an hour.
Whole chickens were on sale this week so I decided to try roasting one. I’ve done Thanksgiving turkey before but tried out actually seasoning it with more than just salt and pepper this time. This chicken was really, really good – flavorful and moist.
For the Herb Butter:
1/2 stick butter, softened
2 t. fresh, minced parsley
1 clove garlic, minced
1/2 t. italian seasoning
Pinch crushed red pepper flakes
Mix all ingredients together until well-combined. If not using immediately, refrigerate until needed.
For the chicken:
7 lb. whole chicken
Rub herb butter underneath the skin of the chicken until well coated. Truss chicken and place in roasting pan. Roast at 350F degrees for 2 1/2 hours or until meat thermometer reads 165F degrees.
Let rest for 10 minutes before slicing.
If you have leftover Herb Butter, it’s great on dinner rolls or mixed into mashed potatoes!