Finn has been asking me to record him making a roast chicken for quite some time. I am not sure what made him settle on this particular dish, but he has been adamant. Maybe it is his love of "chicken bones" or perhaps it was the fanciest dish he could think of. Somewhere along the way, Gavin decided to participate and make it a polished affair. So, here is the first installment of cooking + baking dudes.
- 1 whole chicken, guts removed
- rosemary, sage and thyme
- 2 lemons, halved
- zest of 1 lemon
- 3 tablespoons of butter, smooshed
- 1 tablespoon salt
Rinse chicken and pat dry. Combine butter, chopped rosemary and lemon zest. Smear on chicken. Sprinkle liberally with salt. Fill cavity ( Or chicken's butt) with herbs and halved lemons.
Bake for approximately 1 hour 15 minutes. Skin will be golden and crispy. The juices should run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees ) Enjoy!