A delightful roast chicken recipe with a herbaceous twist, perfect for a family dinner.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated before placing the chicken inside for even cooking.
Place a tablespoon of oil in the bottom of a roasting pan.
Using a non-stick pan can make cleanup easier.
Clean the chicken thoroughly, removing any excess from the cavity.
Rinse the chicken under cold water and pat it dry with paper towels.
Rub the chicken with oil, then season the skin with salt and pepper.
Use your hands to ensure the seasoning is evenly distributed.
Stuff the cavity with garlic cloves, onion quarters, and parsley.
Chop the parsley roughly to release its aroma.
Place the chicken on its back in the roasting pan. Insert butter under the skin of each breast.
Gently lift the skin to avoid tearing it.
Roast the chicken for approximately 2 hours, basting every 30 minutes.
Use the juices from the pan for basting to enhance flavor.
Let the chicken rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the meat juicier.
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