Watch my YouTube video- https://youtu.be/mzgWGEt7V_I
Ingredients:
6 lb. whole chicken
3 potatoes
2-3 onions
2 carrots
1 stalk of celery
2 heads of garlic (you may not use it all)
3/4 stick of unsalted butter, softened
fresh herbs- rosemary, thyme, sage
Poultry seasoning, to taste
salt/pepper, to taste
Preheat the oven to 425 degrees.
Chop the veggies into large chunks. Break apart 1 head of garlic, but don't peel the cloves! Save one head of garlic, 1 onion, and some of the carrots and celery for the inside of the chicken.
Arrange the chopped veggies in a single layer on your roasting pan.
Put the chicken on top of the veggies. Make sure to pat the chicken dry! If it is wet, the compound butter will not stick.
In a small bowl, mix together the butter, 1 glove of garlic (minced or grated), salt, pepper, chopped herbs, and some poultry seasoning (to taste). I only use about 1 tsp. of poultry seasoning. If I don't have any fresh herbs on hand, then I will use a little more poultry seasoning.
Loosen the skin of your chicken. (See video). Spread 3/4 of the compound butter under the skin. Massage it well to make it even.
Put the remaining 1/4 of the butter all on top! Sprinkle some more salt and pepper on the chicken and veggies.
Stuff the rest of your veggies (whatever will fit!) into your chicken.
Roast in the 425 degree oven for about 1 hour and 40 minutes. Check on it around the 1 hour and 15 minute mark. When the internal temp. reaches 165-170 degrees, you'll know it's done! :)
Let the chicken rest on the counter for about 20-30 minutes before carving. Enjoy!