There’s nothing like a homemade, roasted chicken in the oven on a chilly evening! And, whole fryers tend to be significantly less money per pound over their “boneless, skinless” counterparts making them a very frugal option. Here’s a recipe that is both simple and delicious to make. As an added bonus, this recipe will make your kitchen smell incredibly fragrant!
Here’s what you’ll need:
- one whole fryer chicken, approximately 4 pounds
- 1 stick of unsalted butter
- 1 bulb of garlic
- 3 lemons
- 6 sprigs of rosemary
- 3 sprigs of thyme
- 3 sprigs of parsley
- 2 tablespoons of kosher salt
- 1 tablespoon of ground black pepper
- cooking twine
Start by preheating your oven to 350°.
In a large bowl, add whole chicken with giblets removed. Dry chicken with paper towel. Cut 1/3 of garlic crosswise so it gets cut into two.
Remove garlic from skin on the 1/3 part and chop roughly. Set aside. In a pan over medium heat add in ¼ cup of butter and add chopped garlic.
Add in two sprigs of chopped rosemary (stems removed), and one lemon sliced. Allow flavors to infuse for 2-3 minutes. Set aside.
Fill cavity of the chicken with the 2/3 chunk of garlic and two lemons, cut in half, and the remaining herbs, whole.
With the twine, cross chicken legs and tie together for even cooking.
On the other side of the chicken lift the skin over the breast to loosen it. Fill with ½ cup of thinly sliced butter. With a brush, brush melted butter mixture over the whole chicken and sprinkle salt and pepper over it.
Bake for 2 hours or until chicken temperature reaches 180°.
There are lots of possibilities for side dishes – wild rice, baby roasted potatoes, or hot buttered pasta. Enjoy!
Looking for additional ideas for your whole fryer? Try this popular recipe:
This Puerto Rican Style Roast Chicken recipe has been pinned over 3,000 times! Try it for something different for dinner this week. And, make sure to check out our Recipe page for even more delicious ideas.