Whole Roasted Chicken

Whole Roasted Chicken

While it looks like we will be celebrating Mother’s Day from our homes this year, this is the perfect opportunity to offer family sized takeout meals. This whole roasted chicken, when served with a few sides or vegetables, will feed the entire family. The best part is, no cooking or clean-up required from mom!

Whole Roasted Chicken
Whole Roasted Chicken
Ingredients
Servings:
Units:
Instructions
  1. First brine the whole chicken.
  2. Heat the water with the salt and sugar until they dissolve. Add ice to cool the solution down. In cheese cloth tie the bay leaves, cloves, mustard seeds and peppercorns. Submerge in the brine liquid and add the chicken. Cover with plastic and brine refrigerated for 12-24 hours, depending on the size of the bird.
  3. Preheat oven to 350 F.
  4. Remove the chicken from the brine. Rinse and pat dry. Stuff the cavity with the thyme, parsley, garlic and lemons.
  5. Melt the butter, mix in the olive oil and the spices. Place the chicken breast side up onto the rack of a roasting pan. Brush it with the spiced butter/olive oil.
  6. Place in the oven and brush with spiced butter/olive oil again in about 20 minutes. (If the chicken is browning too quickly, tent it with aluminum oil.)
  7. In 40 minutes check the temperature with a meat thermometer. Brush with more spiced butter/olive oil.
  8. Continue cooking until the internal temperature reaches 165 F. If you want crisper skin, turn the heat up or broil for the final few minutes (keep an eye on it).
  9. Placed the cooked chicken onto a cutting board with a lip of a cutting board inside a baking sheet (to contain the juices).
  10. Cut across lengthwise with a heavy knife, pressing down firmly.
  11. Remove the herbs and lemon and serve.