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Mark Phillips
@chefsoutherntemp
00:30
Prep
01:30
Cook
02:00
Total Time
Ingredients & Directions
Directions
Herb Butter
2 tablespoons
fresh parsley, chopped
1 tablespoon
fresh rosemary, minced
1 tablespoon
fresh sage, chopped
1 tablespoon
fresh basil, chopped
4 oz
butter, softened
5
garlic cloves, minced
1 teaspoon
salt
black pepper, to taste
- Combine the parsley, rosemary, sage, basil, butter, garlic, salt and pepper in a small bowl and mix until combined.
Chicken
1
1/2
onion, cut in half
1 cup
fingerling potatoes, cut in half
1/2 cup
chicken broth
- Preheat oven to 400°F.
- Stuff your chicken with the onions.
- Spread the herbed butter mixture all over the skin of the chicken and up under the skin.
- Place the potatoes in the bottom of the roasting dish.
- Lay the chicken on top of the potatoes with the breast side of the chicken facing up.
- Cover the chicken with a lid and place in the preheated oven.
- Roast for 1 to 1 1/2 hours, basting every half hour as needed. Chicken is done when a meat thermometer inserted into the thickest part of the thigh reaches at least 165°F.
- Remove from oven and let rest for 10 minutes before carving.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4
00:30
Prep
01:30
Cook
02:00 Total Time
Ingredients
Directions
Herb Butter
2 tablespoons
fresh parsley, chopped
1 tablespoon
fresh rosemary, minced
1 tablespoon
fresh sage, chopped
1 tablespoon
fresh basil, chopped
4 oz
butter, softened
5
garlic cloves, minced
1 teaspoon
salt
black pepper, to taste
- Combine the parsley, rosemary, sage, basil, butter, garlic, salt and pepper in a small bowl and mix until combined.
Chicken
1
1/2
onion, cut in half
1 cup
fingerling potatoes, cut in half
1/2 cup
chicken broth
- Preheat oven to 400°F.
- Stuff your chicken with the onions.
- Spread the herbed butter mixture all over the skin of the chicken and up under the skin.
- Place the potatoes in the bottom of the roasting dish.
- Lay the chicken on top of the potatoes with the breast side of the chicken facing up.
- Cover the chicken with a lid and place in the preheated oven.
- Roast for 1 to 1 1/2 hours, basting every half hour as needed. Chicken is done when a meat thermometer inserted into the thickest part of the thigh reaches at least 165°F.
- Remove from oven and let rest for 10 minutes before carving.
