Bitches Be Hungry: Herby, Garlicky Roasted Chicken

There’s something like roasting a chicken that makes me sit back & reflect on how good of a cook i am.

Any time I make an entire chicken, I truly feel like that bitch.

Image result for not bad for a girl with no talent

And now you can too!

Check out how I made this amazing herby, garlicky roasted chicken!

 

 

1 whole (ass) chicken (I used a 7 lb one)

1 lemon, sliced

1 whole clove of garlic

1 tablespoon of herbs de provence

⅓ cup of chardonnay

2 tablespoons of olive oil

5 sprigs of thyme

5 sprigs of parsley

8 tablespoons of unsalted butter, melted

Sea salt & Cracked Black Pepper, to taste

 

 

Preheat the oven to 400 degrees.

Pat down your chicken with paper towel before seasoning it liberally with salt & pepper.

Make two slices in that little area loose skin area between the legs of the chicken.

In a cast iron skillet, pour 2 tablespoons of olive oil, & arrange lemon slices & whole garlic cloves before putting the chicken on top.

Stuff the inside cavity with the garlic, thyme, & parsley. Tuck the herbs & lemon slices between the wings and in the skin of the chicken.

 

Mix 1 tablespoon of herbs de provence & 8 tablespoons of melted butter on to the chicken.

Roast chicken for 45 minutes. After 30 minutes, add ⅓ cup of chardonnay to the pan.

After 45 minutes, let the chicken rest for 10 minutes before slicing into it.

Pour a large glass of chardonnay & enjoy this delicious chicken!

Image result for cheers with white wine

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