Roasted Chicken with Herb Butter
Simply beautiful and delicious! This roasted chicken is very easy to prepare and cooks up beautifully. It is moist and delicious too! Sadly, we didn't have any leftovers because Don gobbled this up. A roast chicken will pair nicely with just about anything, but to keep it simple I served it with a garden salad. It made for a delicious and nutritious meal! Economical too!
4-5 lb roaster chicken
1 medium onion, quartered
1/4 cup Sake or other dry white wine
6 tbsp butter at room temperature
3 tablespoons finely chopped parsley
1 teaspoon freshly minced garlic
1 tablespoon chopped fresh chives or scallions
1 teaspoon thyme
1/2 teaspoon lemon juice
salt and pepper to taste
Combine 6 tablespoons softened butter with 3 tablespoons chopped parsley, 1 teaspoon minced garlic, 1 tablespoon chopped chives or scallions, 1 teaspoon thyme, and a 1/2 teaspoon lemon juice. Stir until evenly combined. Add salt and pepper to taste and set aside until ready to use.
Preheat the oven to 400 degrees F. Prepare the chicken by placing 2 onion sections in the cavity of the bird and place the remaining onion sections in the roasting pan. Place the chicken on the rack in the roasting pan and slather on the herb butter being sure to cover the entire bird generously with the butter. Place chicken on rack breast side down. Pour 1/2 cup Sake (white wine) into the roasting pan.
Roast the chicken, breast side down, for 20 minutes or until browned. Turn chicken breast side up, baste with pan juices, and roast for another 60-70 minutes or until instant read thermometer inserted into the thickest part of the thigh registers 160 degrees F. Remove chicken from oven and wrap in foil for 15 minutes. Enjoy!