Name: Garlic Herb Roasted Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 4 teaspoons Sea Salt; 4 teaspoons Paprika; 1 teaspoon EACH Onion Powder, Thyme, White Pepper; 1/2 teaspoon EACH Cayenne Pepper, Black Pepper, Garlic Powder, Oregano; 1/2 Cup Butter; 1/4 Cup White Wine; 2 Tablespoons Fresh Parsley; 2 teaspoons Fresh Rosemary; 2 Cloves Garlic, minced; 1 Very Large Onion, quartered; 2 Stalks Celery, cut in large chunks; 4-6 Whole Bulbs Garlic; (2) 4-5 lb. Chickens, at room temperature, giblets removed, rinsed and patted completely dry

Description

A spice dry rub consisting of oregano, thyme, garlic, onion, peppers, paprika is rubbed inside and outside of the chicken. Then a garlic herb compound butter is slathered all under the skin as well as on top creating an explosion of flavor that is ANYTHING but boring!

Ingredients

Scale

HERB DRY BLEND:

4 teaspoons Sea Salt
4 teaspoons Paprika
1 teaspoon EACH Onion Powder, Thyme, White Pepper
1/2 teaspoon EACH Cayenne Pepper, Black Pepper, Garlic Powder, Oregano

GARLIC HERB BUTTER:

1/2 Cup Butter
1/4 Cup White Wine
2 Tablespoons Fresh Parsley
2 teaspoons Fresh Rosemary
2 Cloves Garlic, minced

OTHER:

1 Very Large Onion, quartered
2 Stalks Celery, cut in large chunks
4-6 Whole Bulbs Garlic
(2) 4-5 lb. Chickens, at room temperature, giblets removed, rinsed and patted completely dry

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Instructions

Prepare the Herb Dry Blend: In a small bowl, mix the salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, garlic powder, and oregano. Set aside.
Prep the Chickens: Rinse both chickens under cool water and pat them completely dry, inside and out. Place the chickens in two 9 x 13 baking pans or disposable aluminum foil pans.
Season the Chickens: Rub some of the herb dry blend inside the cavity of each chicken, then coat the outside. Using disposable gloves can make this easier. Stuff the onion, celery, and garlic cloves into the cavity. Set aside.
Prepare the Garlic Herb Butter: In a glass measuring cup, combine the softened butter with the white wine, minced garlic, chopped parsley, and chopped rosemary. Mix well.
Under the Skin: Use the back of a spoon to gently loosen the skin from the chicken. Spoon some of the garlic herb butter under the skin, spreading it evenly. Continue loosening the skin around the chicken.
Roast the Chickens: Preheat the oven to 425°F (220°C). Place the prepared chickens breast side up, uncovered, in the preheated oven. Roast for approximately 1 ½ hours or until the internal temperature reaches 165°F in the breast when measured with a meat thermometer. Baste the chickens every 30 minutes..
Rest and Carve: Remove the chickens from the oven, cover them with foil, and let them rest for 10 minutes before carving. Discard the onion, celery, and garlic.

To Make Gravy:

Prepare the Gravy: Place a saucepan over medium heat with a fine strainer set over it. Pour the pan juices into the saucepan and heat over high heat (you should have about 3 cups of liquid).
Thicken the Gravy: In a separate bowl, mix 2 tablespoons of flour with 2 tablespoons of milk until completely smooth. Slowly whisk this mixture into the hot pan juices. The gravy should not need additional seasoning since the dry rub mix already contains salt and pepper. Continue whisking over high heat until the gravy thickens.
Serve: Carve the chicken, drizzle with the homemade gravy, and enjoy your succulent herb-roasted chicken with garlic herb butter!

Prep Time: 20 minutes
Cook Time: 90 minutes