Herbed roasted Chicken

Herbed roasted Chicken:

10 -12 servings

2 ea sticks of butter, softened

2 Tb dried parsley

2 Tb dried thyme

2 Tb dried rosemary, finely chopped

3 ea cloves garlic, finely chopped

1 Tb ground black pepper

1 Tb ground coriander

1 Tb garlic powder

1 Tb old bay seasoning

3 Tb salt

1 ea large roasting chicken, 8 – 10 lbs

¼ cp olive oil

1 ea whole onion, quartered

1 ea whole orange, quartered

4 ea sprigs thyme

2 ea sprigs rosemary

6 ea whole garlic cloves

3 cps pineapple juice

3 Tb brown sugar

Method:

1. Preheat oven to 425º.

2. Combine well the first 5 ingredients in small bowl and reserve. Repeat this process for the next 5 ingredients.

3. Remove any giblets from inside chicken. Pat the chicken dry with paper towels then rub the bird down with the olive oil. Season the bird with the dry season mix inside and out and also beneath the skin by the breast meat.

4. Now rub the bird down with the softened butter herb mix making sure to get some under the skin by the breast. Insert the next five ingredients in the cavity of the bird.

5. Fold the tips of the wings down and tie the ends of the legs together.

6. Place bird in roasting pan with raised rack and place into the oven. Mix the last two ingredients and reserve

7. Keep temp at 425º for about 15 minutes then reduce the temp to 325º. Base bird every 30 minutes with pineapple juice and any oils from the bird in the pan. Keep cooking until the internal temp of the chicken is 160º. The temp of the bird will go up to the desired 165º after being removed from oven. Rest the chicken rest for about 15 minutes before cutting into it.

8. Note: If chicken starts to get darker than you would like, cover with foil until the end of cooking process. This dish goes well with some great mashed potatoes or honey mustard roasted potatoes

Chef Irie (954) 557-4742 www.iriespice.com twitter.com/chefirie Facebook @ Chef Irie