Roasted Thanksgiving Chicken

Servings: 6

Ingredients:

• 1 whole chicken (4–5 lb)
  • ½ cup softened unsalted butter
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 4 tbsp fresh parsley, chopped
  • Zest of lemon and orange
  • 1 tbsp lemon juice
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 2 tsp pepper
  • 2 tsp salt
  • 1 small onion, quartered
  • 1 head of garlic, halved horizontally
  • 2 cups chicken stock or broth
  • Veggies/herbs for roasting (carrots, chayote or potato, celery, onions, garlic, rosemary, thyme)

Directions:

1. Preheat your oven to 400F and pat the chicken dry with paper towels.

2. In a bowl, combine butter,  herbs, citrus zest and juice, and all the spices to make your compound butter.

3. Gently loosen the skin over the chicken breasts and spread half the butter under the skin and the rest on top!

4. Rub with olive oil and season with extra paprika and lemon pepper.

5. Stuff the cavity with onion and garlic.

6. Add veggies and herbs to a roasting pan, pour in chicken stock, then place the chicken on top.

7. Roast for about 60-90 minutes, basting with pan drippings after the first 20 minutes. If baking on convection, it should take only 60 minutes to reach an internal temperature of 165F.

8. Let it rest for 20 minutes before carving for the juiciest results.

Nutrition:

• Calories 434 cal

  Carbs 11 g

  Net Carbs 7g

  Fat 30 g

  Protein 30 g

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