Ingredients
6 tablespoon butter at room temp
2 teaspoons rosemary and thyme, each
1 tablespoon orange rind
1 teaspoon orange juice
1 salt and pepper
2 garlic cloves
1 shallot
1 tablespoon dijon
6 1/4 pounds chicken
5 Rosemary and Thyme sprigs
1 lemon quartered
3 tablespoons olive oil
1 teaspoon Rosemary, thyme, salt, each
4 cups mixed root veggies
2 Shallots, halved
1 garlic, peeled
1/2 cups chicken broth
Preparation
heat oven to 400o. combine butter, herbs, orange juice, rind, salt, pepper and garlic until smooth.
Tuck wings under chicken and salt and pepper cavity. Spoon 2T butter into cavity, add rosemary, thyme and lemon quarters. Tie legs together and put in roasting pan.
Loosen skin and smear butter over the outside and on top of skin.
Toss root veggies in oil, rosemary, thyme, salt and pepper, shallots and garlic. Arrange veggies around chicken. Add broth and roast about 1 1/2 hours. Let chicken rest 20 minutes.
serve with pan juices.
