By Victoria Hart Glavin of Tiny New York Kitchen
A whole roasted chicken is easy to make and presents well. All you need are a few fresh herbs and a nice free-range chicken and you’re all set for a good family dinner.
Ingredients
- 1/2 Cup Softened Unsalted Butter
- 1 Tablespoon Chopped Fresh Parsley
- 1 Tablespoon Chopped Fresh Thyme
- 2 Teaspoons Chopped Fresh Rosemary
- Zest of 1 Lemon
- 1 Lemon (Quartered)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Whole Free-Range Chicken (3 to 4 Pounds)
Preheat your oven to 350 degrees. In a small-size bowl, cream butter. Stir in parsley, thyme, rosemary, lemon zest, kosher salt, and pepper. Spread butter mixture over chicken. Spoon any extra inside body cavity.
Place quartered lemon inside body cavity. Place in oven and roast chicken for 1 1/2 to 1 3/4 hours, until temperature reaches 185 degrees (when inserting meat thermometer into leg or thigh). Remove from oven and let rest for 15 minutes before serving. Transfer to serving platter. Serves 4
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.