Garlic Thyme Butter Roasted Chicken

Ingredients:Garlic Thyme Roasted Chicken

 1 3.10 pound organic whole chicken

3 large beets; quartered

4-6 small radish; quartered

3 leeks; diced

2 medium to large sweet onions; quartered

about 8-12 small potatoes or 2 large potatoes cubed

1 medium turnip; quartered

1/2 cup chicken broth

salt and pepper

1/2 stick of butter (4 tablespoons)

5-6 cloves garlic; 4 whole, 3 minced or grated into a paste to use in butterGarlic Thyme Roasted Chicken

6 twigs of fresh thyme, leave 4 whole and pull leaves off of 2 of them to use in butter

Garlic Thyme Roasted Chicken

Directions:

Pre-heat over to 450 degrees.

Quarter all of your veggies and place in bottom of roasting pan.

Melt butter in a small dish.

Mince garlic and remove thyme leaves from stems, place into melted butter and stir.

Pat your chicken dry with a paper towel.

Garlic Thyme Roasted Chicken

Slide your finger underneath the skin of the chicken on the breast side, separating the skin from the bird, but leaving it attached.

Salt and Pepper all sides of the chicken by massaging spices into the chicken, while on cutting board.

Garlic Thyme Roasted ChickenMassage the honey, garlic butter mixture all over the bird and under the skin, I used my hands for this; it got very messy.

Roast uncovered for 15-20 minutes per pound, once it has met your desired crispness cover with foil and finish cooking.

Remove from oven and let sit for 20 mins, do not cut into at this time or it will cause all of the juices to run out.

Finished product should look like this gorgeous bird:

Reserve the pan drippings and place them into a sauce pan to cook down about half and serve on top of the chicken or you could also add a few tablespoons of flour to make a roux.

.Garlic Thyme Roasted Chicken

4 thoughts on “Garlic Thyme Butter Roasted Chicken

  1. Pingback: The Ultimate Paleo Chicken Recipes List

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