- Serving: 6
- Total Cook Time: 1 hour 40 minutes
Per Serving (Approximate):
- Calories: 235
- Fat: 22 grams
- Protein: 48 grams
- Carbohydrates: 3 grams
Ingredients
- 1 large white onion, halved or sliced into thick rounds
- 1 whole chicken (5-6 lbs)
- Sea salt and freshly ground black pepper, to taste
- 1 small bundle of fresh poultry herbs (such as thyme, rosemary, and sage), rinsed and divided
- 1/4 cup unsalted butter, softened
- 6-8 garlic cloves, minced (divided)
- 1 cup unsweetened organic chicken broth
Instructions
- Preheat your oven to 425°F.
- Arrange the onion slices in the bottom of a large, oven-safe skillet or roasting pan with high sides.
- Place the chicken, breast-side up, on top of the onions. Pat the chicken dry with paper towels, then season generously with salt and pepper on all sides.
- Finely chop about one-third of the fresh herbs, discarding any tough stems.
- In a small bowl, combine the softened butter, half of the minced garlic, and the chopped herbs. Divide the herb butter into small portions and carefully tuck them under the skin of the chicken, focusing on the breast area.
- Rub the remaining minced garlic inside the cavity of the chicken, then stuff it with the remaining whole herb sprigs. Secure the legs with kitchen twine, if desired. Pour the chicken broth into the skillet.
- Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Check the chicken every 30 minutes, and if the skin begins to brown too quickly, loosely cover with foil during the final stages of cooking.
- Once cooked, transfer the chicken to a serving platter, tent it with aluminum foil, and let it rest for 15-20 minutes to retain its juices.
- Meanwhile, remove the onion slices from the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet to loosen any browned bits and reduce the liquid by half. Taste the sauce and adjust the seasoning with salt and pepper, if needed.
- To serve, carve the chicken and drizzle each portion with the warm pan sauce.
- Enjoy!
