Herb Butter Roasted Chicken

Hello all....With the weather getting slightly colder I have decided to hold off planting the roof top garden one more week. Instead of planting I have been experimenting with different herbs in the kitchen. Zatar is one herb I have started to work with more and plan to plant this year. We currently use on our flat breads that we make here at Bridgewaters. Aside from Zatar I would like to plant some of the basic herbs we use on a daily basis. These include thyme, rosemary, basil, parsley, sage and chives. We are getting busy now at Bridgewaters and Twenty Four Fifth, with 10-12 events per week. I need to get this garden planted so I can get the full benefits of using all my fresh herbs. Here is a great herb roasted chicken recipe that we serve for special events.

Herb Butter Roasted Chicken           Serves 4-6

·       1 5-7 lb chicken

·       1 tbsp garlic, minced

·       1 tbsp fresh thyme, chopped

·       1 tbsp fresh chives, sliced

·       1/2 tbsp fresh rosemary, chopped

·       1 tbsp fresh parsley, chopped

·       1/2 tbsp fresh sage, chopped

·       1 1/2 tbsp shallots, minced

·       12 tbsp unsalted butter

·       1 tbsp salt

·       1 tsp ground black pepper

·       1 med onion roughly chopped

·       2 cloves garlic, roughly chopped

·       1 thyme

·       1 rosemary sprig

·       1 lemon cut in quarters

·       1 large carrot, roughly chopped

·       3 stalks celery, roughly chopped

Let butter sit out at room temperature until it is soft.  In a small bowl mix butter garlic, thyme, chives, rosemary, parsley, sage, shallots, salt and pepper, reserving a few sprigs of rosemary and thyme.  Transfer mixture into a disposable pastry bag and reserve.

Place chicken in a roasting pan.  Be sure to remove package of innards from cavity.  Starting at the neck make a pocket for the butter on either breast by separating the skin from the meat with your finger.    Cut the tip off the pastry bag and fill each pocket with the herbed compound butter.

Mix the onion, lemon, celery, carrot and garlic in a bowl and fill the cavity of the chicken.  Add the reserved rosemary and thyme sprigs to the cavity as well.

Tie the bird, season with salt and pepper and roast in a preheated 375° oven for 15 minutes.  After 15 minutes lower the oven to 350° and continue cooking.  After 30 minutes insert a meat thermometer into the thigh, you want to have a temperature of 165°.  Once your thermometer reads 165° remove the roasting pan from the oven and let it rest for 15 minutes.

Carve the chicken and enjoy.