This was so delicious. I love only having 1 pan to clean up after dinner! The names rather lame but it is what it is and I guess when something more creative pops in my head,I will change it. Other wise I might sit on this recipe for another few days or months or years before I post and let's just say this is way too delicious and easy not to make! Once again another favorite part is the chicken stock I made after dinner and froze. Homemade chicken stock is so much more tasty then anything you can pick up at the store!
Let's start with the fresh herbs I used 2 tablespoons parsley, 3 tablespoons chives, 1 tablespoon sage, 1 tablespoon rosemary. It happened to all be growing happily in my garden saying, " pick me" "pick me". So I listened! At this time I preheated the oven to 375 degrees for a standard oven, or 350 for a convection oven.
Chop your chives.
Chop the rosemary.
Yes parsley too and sage. Somehow I forgot a picture of the sage. So we will just imagine.
Add 5 tablespoons butter.
Smash in 4 medium large cloves of garlic. Add 1 teaspoon of salt, 1 teaspoon of pepper and mix together.
1 whole chicken rinsed and patted dry. Place in a glass casserole dish or a roasting pan.
Now don't freak out! You can do this! Place your hand under the skin and slowly loosen the skin over the breast and legs. It's a necessary step to achieve a wonderfully moist, flavorful, succulentt chicken!
Take 1/2 of the butter mixture and rub it under the skin over the breast's and drumsticks.
Now take the rest and cover the rest of the bird with it as evenly as possible.
Chop 1 medium potato for every person you are feeding and half a carrot. Add 1/4 cup of water to the bottom of the pan. Also tie your drumsticks together with a bit of kitchen twine.
Baste every 20 minutes the chicken and the potatoes. Add more water to the bottom of the pan as needed until the chicken releases it's own juice. Optional you could use some white wine instead of water.
If one side has a bit more color go ahead and rotate the pan as needed.
When thigh meat registers 160 degree's or about an hour and half into cooking add 5 cups washer broccoli over the top of the potatoes and use a baster and cover with pan drippings. Cook another 15 minutes until chicken register's 165 degree's and broccoli is tender but not soggy.
Preparation time: 15 minutes
Cook time: 1 hour 45 minutes approximately until chicken thigh register's 165 degree's on a instant read thermometer.
- 1 whole chicken
- 2 tablespoon fresh parsley, chopped
- 3 tablespoons fresh chives, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 5 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cloves garlic, pressed or chopped
- 5 potatoes or 1 per person
- 4 carrots or about 1/2 a carrot per person
- 5 cups broccoli
- 1/4 cup of water for the bottom of the pan or white wine
Preheat oven to 375 degrees for a standard oven and 350 for convection with convection going.
Mix all herbs with butter, salt, pepper and garlic.
Wash and dry chicken. Place hand gently under the skin over the breast and loosen skin from breast and drumsticks. Take half of the herbed butter and gently rub it over the breast and drumsticks. Tie drumsticks together using kitchen twine. Rub remaining butter over the top of the chicken breast, drumsticks and thighs. It will clump a bit and that is ok as it melts in the oven it will cover the bird.
Place in at least a 9 x 13 baking dish or roasting pan. Place potatoes and carrots around the chicken add 1/4 cup of water and baste every 20 minutes for about and hour and a half until chicken thigh registers 160 degrees on an instant read thermometer.Add more water or wine as necessary to have juice to bast the chicken with in 1/4 cup increments. Add broccoli and baste with pan juice well and bake another 15 minutes until broccoli is tender and chicken thigh registers 165 degrees.