Okay, I never thought I could do a whole chicken. That seemed like something the pros did, NOT ME! But, I decided to give it a try and it turned out super super yummy! It was easy too! 😀 Don’t worry, if I can do it ANYONE can do it!!! I swear!!! Now, here are the pics and recipe. If you have any questions, feel free to ask!
2 tbsp butter (I used dairy free butter and it turned out fine!)
1 tsp dried sage
1 clove garlic (or 2 tbsp minced garlic)
1 whole chicken (roughly 3 lbs 5 oz)
1 tsp dried rosemary
1 onion, peeled
2 cups chicken broth
1. Preheat the oven to 375. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast being careful not to tear it.
2. Spread half the herb mixture under the skin and half on top of the skin. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with chicken string (if you don’t have any, no worries)
3. Place chicken on a roasting pan and pour broth into pan. Cover with foil and roast for 1 hour.
4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 more minutes. Transfer to serving dish and let stand about 15 minutes before serving
**NOTE: I also tried it with various cuts of chicken (breast, leg, etc) and it turned out great. Even yummier I think! Just remember to cut the cook time if you use smaller cuts of meat and the skin is essential, so don’t try boneless!
***SIDE DISH SUGGESTIONS: I served it with roasted potatoes, onion, bell pepper and carrots. Fabulous! What would you serve with it???