The buttery crumb mixture under the skin flavors this roasted chicken and keeps it tender and juicy. The crumb mixture on the outside give the skin nice crispy texture.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: Serves 3 to 4
- 1 roasting chicken, about 4 to 5 pounds
- 2 slices of brioche or good quality bread, torn
- 6 sage leaves, or about 1 teaspoon dried leaf sage
- 2 teaspoons fresh thyme or about 1/2 teaspoon ground thyme
- 2 tablespoons coarsely chopped fresh parsley
- 1 teaspoon fresh rosemary leaves, or about 1/4 teaspoon dried
- 3 tablespoons butter
- 1 lemon, cut in 4 to 6 chunks
- 1 small onion, quartered
- fresh herb sprigs, optional
Position the oven rack just below the center position in the oven. Heat the oven to 375° F.
Put the bread, sage, thyme, parsley, and rosemary in a food processor and process until fine.
Melt the butter in a small saucepan and toss with the crumb mixture. Set aside.
Place the chicken on a rack in a 13-x9-inch roasting pan.
Sprinkle the cavity of the chicken with salt and pepper. Stuff with the chunks of lemon and onion, along with sprigs of fresh herbs, if desired.
Separate the skin from the breast and some of the leg with your fingers. Spread about half of the butter and herb-crumb mixture under the skin. Sprinkle and pat the remaining butter and herb mixture over the outside of the chicken.
Roast for about 1 1/2 hours, until the chicken is at least 175° F on an instant read thermometer or oven probe in the thigh, not touching bone. The breast should register at least 165° F.
Remove from the oven, loosely tent with foil, and let the chicken rest for 10 to 15 minutes before carving.
Serves 3 to 4, depending on the size of the chicken.
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