Simply Delicious Roast Chicken

Roast Chicken is one of my favorite weekend dinners. I especially love the crispy skin!  The butter/olive oil mixture helps to keep the chicken moist and adds extra flavor to the chicken.

1 4 - 5 lbs Whole Young Chicken
2 Tbsp Butter - Softened
1 Tbsp Olive Oil
3 Cloves Garlic - Crushed
1 tsp Fresh Chopped Rosemary
1 tsp Fresh Chopped Sage
1 tsp Fresh Chopped Thyme
1 tsp Fresh Chopped Flat Leaf Parsley
1 Medium Onion - Quartered
Kosher Salt
Fresh Ground Black Pepper
Additional Sprigs of Herbs

Pre-heat oven to 375 degrees.  Spray a roasting pan and rack with a bit of non-stick cooking spray.

In a small bowl combine the butter, olive oil, crushed garlic, chopped rosemary, chopped sage, chopped thyme, chopped parsley, a pinch or two salt and a few grind of pepper.  Set aside.

Remove the chicken from it packaging and place it on a dishwasher safe board.  Remove the giblets and "stuff" from the cavity of the chicken.  Sprinkle the inside of the chicken with salt and pepper.  Gently loosen the chicken skin from the breast, thighs and drumsticks.  Spread about 3/4's of the butter mixture on the chicken between the skin and meat and rub the rest of the butter mixture on the outside of the chicken skin.  Add the onion quarters and the sprigs of herbs to the empty cavity.  Place the chicken on the roasting pan's rack.  If you have some butcher's twine tie the legs together, if you don't it's okay.  The bird will taste delicious anyways.

Place the chicken in the center of the oven.  Cook the chicken until the internal temperature of the breast is 160 degrees and the thighs are 175 degrees, about an hour to an hour and a half.  Let the chicken rest for about a half hour loosely covered with foil.  Carve up the chicken and serve.

Serves 3 - 5 people

Wanna make a quick gravy?  Pour the pan drippings into one of those fat separators things, make sure you tilt the chicken to get any of the yummy juices that are hanging out in the cavity.  Add about 2 Tbsp of the chicken fat to a saucepan.  Whisk in 2 Tbsp of flour.  Let the flour and fat cook for 2 - 3 minutes.  Add 2 c total of chicken drippings, no more fat, and chicken stock.  Whisk to combine.  Add 1 tsp dry sage, a pinch or two of salt and a few grinds of pepper.  Bring the mixture up to a simmer.  Let it cook 5 -10 minutes.  Transfer to a warm gravy boat and serve.