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!
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
- 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
- Combine all the spices for the herb dry rub in a small bowl and set aside.
- Prepare the chicken by rinsing them under cool water and discarding any giblets. Pat them completely dry both inside and outside.
- Place the chickens in TWO 9 x 13 baking pans or disposable aluminum foil pans.
- Sprinkle some of the dry rub inside the cavity of both chickens, then all over the outside. Disposable thin gloves are ideal for this.
- Stuff the onion, celery and garlic cloves inside the cavity. Set aside.
- Place the butter in a glass measuring cup and microwave to soften but not completely melt the butter. Add the wine, garlic, parsley and rosemary. Use the back of a spoon to loosen the skin from the chicken. Do this slowly so as not to tear the skin. Drizzle (or spoon) some of the garlic herb butter all underneath. Loosen as much of the skin all around the chicken as you can. Drizzle whatever remaining garlic butter is left over the chicken.
- Roast breast side up, uncovered in a preheated oven at 425°F for approx. 1 1/2 hours or when an internal temperature of 165°F is reached when placing a meat thermometer inside the breast. Baste every 30 minutes. We eventually want an internal temperature of around 180°F, but if the chicken continues to cook inside the oven until that temperature is reached you will have one very dried out chicken.
- Remove from the oven, cover with foil, and let rest 10 minutes before slicing, discarding the onion, celery and garlic.
- Carve and serve.
TO MAKE GRAVY:
- Place a saucepan on the stove with a fine strainer over it.
- Pour the juices from the pan into the saucepan and turn on high heat. (I usually get 3 cups of liquid)
- Combine 2 Tablespoons of Flour with 2 Tablespoons of milk until completely dissolved and slowly whisk into the gravy. It should not need any additional seasoning as salt and pepper were already in the dry rub mix.
- Continue whisking over high heat until the gravy thickens.
WHAT TO SERVE WITH THIS:
It’s important to remove the chicken from it’s package, remove the giblets, rinse and pat completely dry and bring it to room temperature before roasting.
If you feel both chickens will fit in one roasting pan with enough room around them, then use one. The important thing is they don’t steam. You want the chicken to have some breathing room and be able to crisp up. I tend to add tons of veggies on the sides also which requires some more room.