Whole Roast Summer Chicken

by Lindsay Henry

However you serve it, your family might joke about your meal looking like it came straight off a Martha Stewart 1999 magazine cover, but soon beg for your forgiveness because they just ate the most juiciest and tender chicken ever (please note the most juiciest and tender chicken ever in the above photo). The corn and tomatoes taste like it’s been roasted in a buttery herbed bath with chicken. Let’s face it, I’ll eat anything that’s been in a buttery herbed bath. Enjoy!

You'll need

  • 3 1/2 lb. whole chicken
  • 10 garlic cloves
  • 1 onion - cut into 2" pieces
  • 1 lemon - cut into quarters
  • 2 sprigs of fresh thyme
  • 3 parsley stems with leaves attached
  • 1 sprig of fresh rosemary
  • salt and pepper as needed
  • Herbs de Provence as needed
  • 1 T. olive oil
  • 1/4 c. chicken stock.
  • 3 ears of corn, cut into thirds
  • 1 pint cherry tomatoes, preferably assorted
  • 3 T. melted maitre d butter or olive oil (see notes below)
  • Cooking Twine

Here's how

  1. Preheat the oven to 425 F
  2. Prep the chicken by washing and removing any "guts" from the cavity. Dry the chicken.
  3. Season the cavity with a sprinkle of salt and pepper. Stuff the cavity with five garlic cloves, the fresh herbs, and 2 lemon quarters. Truss with twine (see post for link to video).
  4. Arrange the onions in a large roasting pan. Crush the remaining garlic cloves and add to the onions. Add the chicken over top, breast side up. Drizzle with a tablespoon of olive oil over both the vegetables and chicken, rubbing to coat the entire chicken.
  5. Sprinkle Herbs de Provence to season, making sure to season the back side of the chicken. Add the chicken stock.
  6. Roast for 30 minutes uncovered. Remove from the oven, toss in the tomatoes and cobb pieces. Baste the chicken with the melted butter then drizzle remaining butter over vegetables. If you want to add in more onions, add them too!
  7. Roast for another 30-35 minutes until the dark meat reaches 170-175 and the white reaches 165, or until juices run clear.
  8. If your corn is not cooked all the way, remove chicken and continue to roast corn until finished.
  9. For maitre d butter, cream a stick of butter with a handful of chopped herbs (parsley, basil, etc.), a squeeze of lemon juice, and pepper. Taste for season! Add to plastic wrap, roll into a log, and freeze until needed.

About the Author

Lindsay Henry

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