Food and the City: Perfect Roast Chicken Yum

November 19, 2012

Perfect Roast Chicken

Are you ready for the best roast chicken of your life? 

Supposedly, its like, a holiday on Thursday so I figured I'd post some some holiday friendly (?) recipes in order to help you in your little pickles that you may or may not be in especially since you may or may not be hosting Thanksgiving for the first time this year and you may or may not be freaking the heck out and have about 4 hair follicles left on your head since you've been pulling it all out for the past 5 days.

I mean, just hypothetically speaking.

This isn't a turkey, but guess what? I don't like turkey. Well I do. But I don't. Sometimes. Maybe never. Who knows? I'm weird. Anyway - chicken. My family usually has both a turkey and a chicken, and since Mr.D and I hosted a dinner party over the weekend, I figured I'd share my roasted chicken recipe with the rest of this world. Because its just too fantastic to keep to myself any longer.

Please make this, like 5 minutes ago, and never look back to ready made rotisserie chicken ever again.

Perfect Roast Chicken

1 whole chicken (mine was about 8lbs)
3 tablespoons butter
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1 tablespoon paprika
1/2 cup soy sauce
1/2 onion
4 garlic cloves
1/2 a lemon

Preheat your oven to 350.
Clean and pat dry your chicken, then place in a foil lined baking pan. In a bowl, combined your butter and dried herbs and mix to combined. Add butter mixture to the top of your chicken and rub it all over, covering the chicken completely. Squeeze lemon juice on top of butter, and then add the lemon peel to the chickens cavity along with your onion.

Cook in oven for 1 hour, then remove and pour on your soy sauce. Sprinkle on your paprika and then cook for another 45 minutes.

Remove from oven, and let stand for 10 minutes. Slice, serve, and enjoy!

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