Whole Roasted Chicken with Gremolata
Ingredients: whole chicken, fresh rosemary, fresh thyme, kosher salt, butter · 70 min cook time · 550kcal · $15.50
Ingredients
1whole whole chicken, 1bunch fresh rosemary, 1bunch fresh thyme, 1cup kosher salt, 2tbsp butter, 2tbsp bacon fat, 1tsp black pepper, 1bunch parsley, 1clove garlic, 1whole lemon, 2tbsp olive oil
Instructions
1. Spatchcock or butterfly the chicken by cutting along the spine, removing it, and cracking the breast bone open so the bird lies flat. Tuck the wing tips underneath.
2. Place the chicken on a foil-lined baking sheet fitted with a wire rack. Top with sprigs of fresh rosemary and thyme, then cover generously with kosher salt for dry brining.
3. Refrigerate the salted chicken uncovered overnight.
4. Prepare the herb butter by finely chopping rosemary and thyme, mixing with softened butter and bacon fat.
5. Brush off the salt from the chicken. Gently separate the skin from the breast and thighs, and rub the herb butter mixture underneath the skin.
6. Season the outside of the chicken with freshly ground black pepper.
7. Roast the chicken in a preheated oven at 450 degrees Fahrenheit for about 45 minutes until internal temperature reaches 155-165 F on breasts and 175-185 F on thighs.
8. While the chicken roasts, make the gremolata: finely chop parsley, crush garlic, zest and juice a lemon, and mix with salt, pepper, and extra virgin olive oil.
9. Let the roasted chicken rest uncovered for at least 10 minutes before carving.
10. Carve the chicken into portions, arrange on a platter, and spoon the gremolata sauce on top.
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