Winter on the east coast this year has been particularly challenging for me. We have had so much snow and cold air that traveling to warmer climates has been one of my top priorities. However, after a trip to the Cayman Islands and then to Dallas, Texas, being home in my kitchen has started to feel good again.
Ahhh the ups and down of life!
Perhaps it is because we just experienced a hint of sunshine and with the birds chirping in the morning, I know that Spring is near. What better way to celebrate the in coming warm air than with a roasted Spring chicken for dinner!
Slow food and getting creative in the kitchen has been a great outlet and reminder of the freedom being in business can bring. When I was stuck in my ambition, I barely made time for a meal and making one from scratch was unheard of.
As you might imagine, this was my first time making a whole chicken, and somehow it turned out wonderful. Moist on the inside, crisp on the outside and a lovely way to end a busy week of clients and blissful business.
I am sharing the recipe here, so that you can ring in spring with me – from my kitchen to yours.
- 1 3.5 lb spring or regular chicken
- 1 stick of softened butter
- 1.5 tablespoons of finely chopped fresh thyme
- 1.5 tablespoons of finely chopped rosemary
- 1 whole clove of crushed garlic
- 1 sprig of rosemary
- Sea Salt
- Freshly Ground Pepper
- 1 whole lemon (quartered)
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of olive oil
Preheat the oven to 450°. In a bowl, blend the softened stick of butter with the thyme, rosemary, olive oil and garlic.
Season the chicken cavity with sea salt and pepper and tuck the quartered lemon and rosemary sprig inside. Spread the whole chicken with the blended seasoned butter, and generously season the exterior of the chicken with salt and pepper.
Set the chicken breast side up in a large roaster. Roast for 40 – 45 minutes.
Take the chicken out of the oven, and with a baster – baste the chicken with the pan juices and the remaining lemon juice. Season with salt and pepper and place the chicken back in the oven for 20 more minutes.
Your chicken should be done! Carve your beautiful masterpiece and serve !
We had this with roasted asparagus and parmesan flakes and some gluten free pasta