You might ask why there is a picture of a chicken carcass above instead of a perfectly roasted and intact chicken. Well, we were starving and to be honest, I wasn’t even going to write this up but it turned out so tasty, my hubby insisted. So I took the photo of what was left of a 3.1 lb chicken after we had our way with it. I’m always sort of leery about trying to do a whole roast of any sort, including chicken. This is still a relatively new territory for me, and I struggle with temperatures and cooking times probably because there are so many recipes and ideas out there and what they fail to remind you of is that it all depends on the size of the bird, what you stuff it with, your oven, etc. So this is just a guideline, go forth and experiment because if I can produce chicken this good, anyone can. Here is the recipe:
3.1 lb young roasting chicken from Trader Joes
2-3 tablespoons olive oil
3 tablespoons of butter, cut into 3 even pieces
1 shallot, peeled and cut in half
1/2 lemon, sliced
1/4 cup white wine
herbs de provence
Preheat the oven to 350 degrees. In a roasting pan, pour the olive oil. Rinse the chicken well, and place it in the pan, making sure it is well coated on the bottom with the oil. Pour the white wine over top of the chicken, make sure some gets into the cavity. Take 2 pieces of butter and place each under the skin on the chicken breast. You can loosen the skin with your fingers (without ripping or removing it) and then push the butter under the skin as far as it will go. 1 on each breast. Place the 3rd piece of butter in the cavity. Take the garlic salt and herbs de provenceand generously sprinkle the outside and inside of the chicken. Next take the shallot and lemon slices and place inside the chicken cavity. Lastly, sprinkle a light dusting of curry powder on the chicken and place it into the heated oven.
About 45 minutes into cooking, take the heat up to 400 degrees. This will help the skin get crisp and brown. After another 25-30 minutes, check the chicken with a meat thermometer. It should read 160-165 degrees. If not, continue to bake, checking periodically until it does. Remove the chicken once it hits the proper temp and allow it to rest on top of the stove another 5 minutes, during which time it will continue to cook, bringing the internal temp to 170 degrees which is the proper temp for poultry.
Once it has rested, carve and enjoy !