- 1 whole Smart Chicken, about 3 to 4 pounds
- 2 tablespoons butter
- Coarse salt and freshly ground pepper
- 1 1/2 teaspoons dry garden herbs (rosemary and thyme work well)
- 4 cloves garlic, peeled
- 1 cup liquid, either chicken stock or 1/2 cup water mixed with 1/2 cup white wine
Preheat the oven to 400°F.
Rinse the chicken and pat dry. Rub the chicken all over with the butter; loosen the skin and push some beneath the skin. Sprinkle the chicken with the salt, pepper, and herbs. Stuff the garlic in the cavity of the chicken. Place the chicken in a heavy roasting pan. Pour the cooking liquid in the pan, and roast the chicken for about 20 minutes at 400°F. Reduce the heat to 350°F, and roast the chicken for about another 50 minutes, basting occasionally, until the juices run clear when the thickest part of the thigh is pierced. The internal temperature of the chicken should reach 165°F. Transfer the chicken to a platter and let rest for 5 to 10 minutes before carving. Serve drizzled with the pan juices.
Use any leftover chicken in Chicken Salad With Verjus Vinaigrette for lunch the next day!
Pairing: White: Pinot grigio; Red: Chianti