• 2.25-2.50 pound whole chicken, innards removed
  • 3 tablespoons butter, room temp
  • 2 tablespoons chopped parsley
  • 1 bunch parsley stems
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 half lemon
  • 1 head garlic, split horizontally
  • 1 shallot, split in half
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 2 tablespoons grapeseed oil
  • Salt and black pepper to taste

Passo a passo

  1. Preheat the oven to 425F.
  2. Rinse chicken and pat dry. If possible, to ensure the chicken skin is dry and will end up crispy; do this the day before and leave uncovered in the refrigerator to dry.
  3. In a small bowl, combine the soft butter with the lemon juice, lemon zest, parsley and salt to taste. Spread evenly under the chicken’s skin on the breast meat.
  4. Season the cavity of the chicken with salt and pepper.
  5. Stuff the garlic, shallot, thyme, rosemary, and parsley stems in the cavity of the chicken.
  6. Squeeze half the lemon’s juice inside and use the lemon itself to plug the cavity of the chicken, holding all the contents inside.
  7. Rub the oil all over the outside of the chicken, truss accordingly after. Salt and pepper the entire chicken on the outside.
  8. Place on a grill sheet lined sheet tray, roast in oven for 50-60 minutes or until done and skin in golden brown and the internal temperature of the chicken has reached 165 degrees Fahrenheit.
  9. Allow to cool slightly so it is cool enough to handle.