I suggested P.S. buy a large chicken for roasting on a lazy Sunday afternoon. It was super windy (we’re always windy here) so grilling would have been a challenge. Best to tuck a chicken into the oven for roasting. We had plenty of leftover salad from a weekend party and roasting a chicken would be a quick dinner.
My P.S. returned from the grocery store with not one, but two chickens. He said they didn’t have large ones so two medium ones would have to do. We’d have quick leftovers for a couple of nights, which was a good thing. Chicken dishes are ultra fast once the chicken is already cooked.
I had leftover herb butter from making potato skins for the party. It would be excellent tucked under the skins and rubbed all over the chickens. I’d never done that before but the chefs on TV are always sticking their hands up the chicken and seasoning it with herbs and butter. Having herb butter already made gave me a head start.
I prepared a 9×13 pan by lining it with foil so that clean up after dinner would be easy. Scrubbing out big roasters on a lazy Sunday is on my “avoid” list. I tucked the chickens into the pan and loosened the top skins so that my hand could smear the butter all over inside the breasts. I also buttered the outside of the chicken, getting it on all limbs as well.
The oven was preheated to 375°F and I slid the pan onto a rack in the center of the oven. I set the timer for an hour to check the temperature. I wanted to be about 165°. It would rise the final 5 degrees as it set covered with foil after being removed from the oven.
The chicken smelled wonderful roasting in the oven. We don’t often roast a whole chicken. We usually buy it already cut up into pieces and in summer my P.S. grills it, often with different marinades.
The chicken turned out very moist and SO flavorful. I can’t describe how adding the herb butter elevated the chicken to a whole new level! We had slices of breast and a drumstick and leg each. I’m a “sticking your hand up a chicken with butter and herbs” convert for sure. It always sounded too fussy for me, but I was wrong. Mark that on your calendars.
The leftovers were excellent for cold sandwiches the next night, and by the weekend I made a pasta dish that was super delicious as well. I’ll post that at another time.
1 teaspoon Mexican oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Large pinch cayenne