Sunday, January 3, 2010

Basic Roast Chicken

Basic Roast Chicken

1 6-8 lb free range roasting chicken

1 Tbsp. raw or organic butter, softened

1 med garlic clove, minced

¾ tsp sea salt

4-5 grinds freshly ground black pepper

2 tsp thyme leaves

Preheat oven to 350 degrees. Wash chicken removing fat from inside cavity. In a small bowl, combine butter, minced garlic, salt, pepper and thyme leaves. Rub this paste over outside of chicken. Place bird breast side down in roasting pan. Roast, uncovered, basting frequently for approximately 1-1/2 hours (about 20 minutes per pound). Place chicken breast side up during last ½ hour to brown. Remove from oven when leg pulls easily and juices no longer run red. Remove from pan and let rest, uncovered for 5-10 minutes.