This recipe is from Molly O'Neill's amazing cookbook called One Big Table. If you do not have this cookbook I highly recommend it. It really is an amazing cookbook with 600 recipes!
For the compound butter:
4 tablespoons, 1/2 stick, unsalted butter, softened
2 tablespoons olive oil
2 tablespoons minced fresh parsley
3 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the chicken:
One 3 1/2-to 4-pound whole chicken, trimmed
4 garlic cloves, peeled
1 lemon, halved
Kosher salt and freshly ground black pepper
1.) Place an oven rack in the center position and preheat the oven to 450 degrees. Set a rack in a roasting pan.
2.) To make the butter: Process all of the ingredients in a food until smooth. Transfer the butter to a small bowl.
3.) To make the chicken: Starting at the neck, use your fingers to loosen the skin from the breast, thighs, and drumsticks. (Do not completely detach the skin.) When the skin is loose, spread all but 1 tablespoon of the garlic butter between the skin and the flesh of the bird. Stuff the cavity with the garlic cloves and the lemon halves and truss the chicken.
Here is a link on how to truss a chicken if you don't know how- http://www.ehow.com/how_2098435_truss-chicken.html
4.)Pat the chicken dry. Rub the reserved 1 tablespoon butter over the skin and season with salt and pepper. Place the chicken on the rack and roast for 20 minutes.
5.) Reduce the oven temperature to 350 degrees, baste the chicken with the fat from the bottom of the pan, cover with aluminum foil, and cook for 45 minutes to 1 hour, or until an instant-read thermometer registers at 175 degrees in the thigh and 165 degrees in the breast.
6.) When the chicken is done, remove from the oven and let rest, still covered, for 15 minutes. Carve and serve with pan juices.
Serves 4
Serve with potato dish such as roasted or mashed potatoes and a good green veggie. Enjoy!
From the cookbook One Big Table by Molly O'Neill
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