Family Favorite Roasted Chicken
Family Favorite Roasted Chicken
Ingredients
- 1 whole chicken, butterflied (backbone removed)
- 1 cup white Pinot wine
- 1 stick unsalted butter, softened (1/2 cup)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon celery salt
- 1 teaspoon marjoram
- 1 teaspoon ground mustard
- 1/2 teaspoon turmeric
- salt, to taste
- freshly ground black pepper, to taste
- 1 onion, sliced
- 1 whole garlic
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 3 bay leaves
Instructions
- 1
Place the butterflied chicken in a large baking dish. Pour the Pinot wine over the chicken, then rub it with the softened butter and all of the seasonings, including the ground mustard. Add the sliced onion, whole garlic, fresh thyme, sage, and bay leaves around and underneath the chicken. Cover and marinate for at least 1 hour, or overnight for even richer flavor.
⏱️ 15 min
- 2
Preheat your oven to 350°F (175°C). Cover the chicken and roast for 1 1/2 hours, allowing all those buttery, herby flavors to soak into the meat.
⏱️ 90 min•🌡️ 350
- 3
Remove the cover and continue roasting for another 45–60 minutes, or until the skin is beautifully golden and crisp and the thickest part of the chicken reaches 165°F (74°C).
⏱️ 60 min•🌡️ 350
- 4
Allow the chicken to rest for about 10 minutes before carving. Spoon those buttery pan juices over the chicken before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Family Favorite Roasted Chicken
- 1 whole chicken, butterflied (backbone removed)
- 1 cup white Pinot wine
- 1 stick unsalted butter, softened (1/2 cup)
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon celery salt
- 1 teaspoon marjoram
- 1 teaspoon ground mustard
- 1/2 teaspoon turmeric
- salt, to taste
- freshly ground black pepper, to taste
- 1 onion, sliced
- 1 whole garlic
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 3 bay leaves
Instructions
- 1
Place the butterflied chicken in a large baking dish. Pour the Pinot wine over the chicken, then rub it with the softened butter and all of the seasonings, including the ground mustard. Add the sliced onion, whole garlic, fresh thyme, sage, and bay leaves around and underneath the chicken. Cover and marinate for at least 1 hour, or overnight for even richer flavor.
⏱️ 15 min - 2
Preheat your oven to 350°F (175°C). Cover the chicken and roast for 1 1/2 hours, allowing all those buttery, herby flavors to soak into the meat.
⏱️ 90 min•🌡️ 350 - 3
Remove the cover and continue roasting for another 45–60 minutes, or until the skin is beautifully golden and crisp and the thickest part of the chicken reaches 165°F (74°C).
⏱️ 60 min•🌡️ 350 - 4
Allow the chicken to rest for about 10 minutes before carving. Spoon those buttery pan juices over the chicken before serving.
⏱️ 10 min