Sunday Dinner - Perfect Herb Roast Chicken

Sunday dinner is not only made popular by Italians or the kids from the Jersey Shore, but is also something we cherish here at my house. It should be a family affair for all households. Throughout the busy week, you may not always have time to sit down as a family and have a good wholesome meal. Although I always try to make it a point to have a home cooked meal for my kids, we do not always have all four of us at the dinner table. My husband works most evenings but Sundays are always his day off. I look forward to Sunday every week and I always have something in mind that I want to cook for the family. It doesn't have to be anything fancy, the only thing that matters is that the food tastes good and that my whole family is around the dinner table!
Here is a great dish that is light on the wallet, delectable on the pallet, and will leave you with some nice leftovers for the week.

Perfect Herb Roast Chicken:                                                                                                                 
                                                                                
1 - 4-5lbs whole chicken
1 - bunch parsley
1 - bunch thyme
2 - sprigs tarragon
1 - lemon
1 - whole round garlic halved skin on
1 - stick unsalted butter at room temp
Salt and Pepper

Preheat oven to 400

First I make an herb butter. You can use whatever herbs you have around the house. Once your butter reaches room temp, place it in a bowl. Finely chop about a 1Tbs of parsley, thyme, and tarragon, add to butter. Zest your lemon in the butter as well and mix so all ingredients are incorporated. Rinse your chicken and remove any insides. Place in a roasting pan and pat dry with paper towels. Salt and pepper inside the carcass. At the opening of the bird on the breast side, run your index finger underneath the skin but above the breast. Once you have stretched the skin enough grab your butter and place between the skin and breast. Try to push the butter as far back on the breast meat as possible without tearing the skin. Sometimes I push the butter back and then I message the skin on top to get the butter all over. Use the rest of the butter and rub all over the outside of the bird. Then salt and pepper the entire bird. Slice your lemon and garlic in half and stuff inside the bird along with the rest of your herbs. Place the bird in the oven uncovered and cook for 1hour and 30min or until your thermometer reads 165degrees. Baste your bird throughout the cooking process with the pan drippings. If the bottom of your pan seems a little dry add about 1cup of water. Once your bird is cooked remove from the oven, cover, and let rest for an additional 10 minutes. The resting period is very important. This allows all those succulent juices to re-distribute throughout the bird so when its time for you to cut into it the bird will be moist and juicy! If you do not allow to rest and just cut right into it all those juices will just pour out onto your cutting bored and be wasted. The combination of the herb butter, garlic, and fresh lemon is a perfect pairing with poultry. I also use this method with my turkey for Thanksgiving though I do use different herbs. This chicken will come out perfect and moist every time!
I served mine over a sweet corn and asparagus succotash and topped with basil oil! Pair with a crisp glass of Pinot Grigio or Sauvignon Blanc and that is one beautiful Sunday dinner!!!

Happy Eatings Everyone,
Krystal